Preparation Notes: To store- Keep wrapped in clingfilm in the fridge for up to 10 days.
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- 175 g (6oz) plain flour
- 50 g (2oz) rice flour
- 75 g (3oz) caster sugar
- 200 g (7oz) salted butter, chilled and cut into cubes
- 350 g (12oz) dark chocolate, chopped
- Gold leaf, optional
For the caramel
- 175 g (6oz) salted butter
- 175 g (6oz) caster sugar
- 100 g (3 1/2oz) golden syrup
- 1 x 397 g tin condensed milk
- 1 tsp. vanilla extract
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with parchment. In a food processor, whiz both flours and sugar with 175g (6oz) butter until mixture comes together into large clumps. Press into the prepared tin and level as best you can. Prick base all over with a fork and chill for 15min.
- Step 2
Bake for 18-20min until lightly golden; leave to cool in tin.
- Step 3
Meanwhile, put all caramel ingredients except vanilla into a pan; whisk over a low heat to dissolve sugar. Bring to boil, then simmer for 10min, whisking constantly, until it turns a caramel colour. Stir in vanilla, then pour the caramel over the shortbread. Leave to set at room temperature for 1hr.
- Step 4
Melt chocolate and remaining 25g (1oz) butter in a heatproof bowl set over a pan of gently simmering water. Pour chocolate mixture over caramel; leave to set for 2hr in fridge or until solid. Press gold leaf, if using, on to surface. Cut into squares; serve.
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Got a sweet tooth?
If you prefer a sweeter square, use milk chocolate instead of plain chocolate and leave to harden overnight.
Per Serving:
- Calories: 319
- Protein: 3g
- Total carbs: 37g
- Sugars: 30g
- Total fat: 18g
- Saturated fat: 11g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
