This is a very moreish tray bake that people often find challenging because of the palaver with the caramel. You have to be careful that the condensed milk doesn’t burn and cause unsightly burnt flecks in your toffee layer. This recipe is fool proof and I have to thank Josephine Loftus for sharing it with me. I boil at least three cans of condensed milk at the same time so I always have one ready in the cupboard when I want to make this bake. Do remember to label your cans of boiled milk though so you don’t mistake it for regular condensed milk!

For the shortbread:

225 grams / 8 ounces plain flour

175 grams/ 6ounzes cold butter cut into cubes

75 grams /2 ¾ ounces caster sugar

1 tablespoon cold water

For the topping:

1 can of condensed milk boiled for 2 hours in water (I do three at a time!)

155 grams / 5 ½ ounces butter

155 grams / 5 ½ ounces sugar

175 grams / 6 ounces of your favourite chocolate

Method

Firstly, place the condensed milk in a saucepan on top of an upturned saucer to prevent the cans touching the bottom of the pan. Cover with water and bring it to the boil. Time it from when the water reaches boiling point. Avoid letting the water boil off by keeping the water topped up throughout the time. If might seem obvious but use boiling water when topping up. I do this the day before I make the shortbread so that the cans have cooled down.

Heat your oven to 150C / 300F

Then make your shortbread. Combine the flour, sugar and butter into your mixer or food processor and only add the water if the mixture if too dry. It you want to make chocolate orange shortbread add the zest of one orange to the shortbread before the water.

Press the dough into a lined tray with deep sides and cook for approx 18 minutes until a pale brown, if you cook it until it is golden brown it will be hard and unpalatable. Allow to cool.

Melt the sugar and butter in a saucepan over a medium heat until all the sugar crystals have melted. Not waiting for the sugar to melt will create gritty caramel! Then add the cooled can of condensed milk that you boiled for two hours and stir it into the melted sugar and butter. I use a whisk to ensure it is evenly combined. Boil for about four minutes stirring furiously. Make sure it doesn’t catch and burn, if it begins to, turn down the heat. Pour your finished caramel over the shortbread and chill until set.

Melt the chocolate in the microwave in thirty second blasts and pour over the cooled caramel. Consider using an orange chocolate if you have used orange zest in your shortbread. Work quickly as the cold caramel will cause the chocolate to set. I stick it back in the fridge to set but allow it to come to room temperature before serving. Enjoy!

Make the shortbread gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. The caramel is gluten free but check that the brand of chocolate you are using is too.