Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories729.1 kcal (36%)
Total Fat42.3 g (60%)
Carbs82.9 g (32%)
Sugars62.9 g (70%)
Protein6.5 g (13%)
Sodium178.8 mg (9%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the shortbread
For the caramel and white chocolate gauche filling
For the toppings
Instructions
Step 1
Line a 20x20cm baking tin with baking parchment.
Step 2
Put the plain flour, cornflour, caster sugar, icing sugar, butter and vanilla extract into a food processor and blitz until a dough is formed.
Step 3
Gently knead the dough together on a clean worktop dustedwithsomeflour. Shape it into a rectangle and rollit out before pressing it down into your tin. Prick the dough all over with a fork and then place in the fridge for about 30 minutes to chill.
Step 4
Preheat the oven to 180?C.
Step 5
For the filling, add the sugar to a clean, heavy bottomed, medium saucepan and put on a mediumhigh heat.
Step 6
Stir the sugar with a wooden spoon or heat-resistant spatula. The sugar will first form clumps and then melt into an amber-coloured liquid. Be very careful not to allow it to burn at this stage.
Step 7
Once the sugar is completely melted with no lumps, carefully add in the butter. The caramel will bubble up once you add in the butter so be very careful as you stir it through.
Step 8
After the butter is fully melted and combined, slowly add in the cream and continue to stir.
Step 9
Remove from the heat and add in the sea salt.
Step 10
Place the white chocolate chips into a bowl. Pour the warm caramel sauce over the white chocolate chips and stir until fully melted. Leave to one side to cool down.
Step 11
Take the dough out of the fridge and bake for about 20 minutes until just golden brown on the edges. Allow to cool fully.
Step 12
Pour the caramel ganache on top of the baked shortbread and place back in the fridge for 40-60 minutes.
Step 13
To make the topping, melt the chocolate in amicrowave-safe bowl in the microwave for 30-second intervals until fully melted. Stir at each interval to prevent the chocolate from scorching.
Step 14
Remove the shortbread and caramel from the fridge, and pour the milk chocolate over.
Step 15
Return to the fridge for about an hour to set, then remove from the tin, place on a board, add a sprinkle of sea salt flakes and cut into squares with a hot knife.
Step 16
These will keep in an airtight container for up to five days.
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