1. 1

   Step 1

   Preheat the oven to 160°C (140°C fan) and line a 20x30cm baking tin with parchment paper.

2. 2

   Step 2

   Rub 250g flour and 200g butter together in a bowl with your fingertips until the mixture resembles fine breadcrumbs.

3. 3

   Step 3

   Stir 100g caster sugar, 0.25 tsp vanilla extract, and a pinch of salt into the flour mixture.

4. 4

   Step 4

   Press the mixture firmly into the prepared tin to create an even layer.

5. 5

   Step 5

   Bake for 45-50 minutes until light golden brown, then leave to cool completely in the tin.

   Timer 50 min
6. 6

   Step 6

   For the caramel, combine 90g butter, 379g condensed milk, 2 tbsp brown sugar, 2 tbsp syrup, and a pinch of salt in a pan.

7. 7

   Step 7

   Heat gently until simmering, then whisk constantly for 6 minutes until the mixture is thick and fudgy.

   Timer 6 min
8. 8

   Step 8

   Let the caramel cool for 5 minutes, then pour it evenly over the cooled shortbread base.

   Timer 5 min
9. 9

   Step 9

   Leave the caramel layer to cool completely until set.

10. 10

    Step 10

    Melt 300g dark chocolate with 50g butter over a pan of simmering water or in the microwave.

11. 11

    Step 11

    Pour the melted chocolate mixture over the set caramel layer and smooth the surface.

12. 12

    Step 12

    Optional: Pipe melted white chocolate lines over the top and feather with a skewer for decoration.

13. 13

    Step 13

    Leave to set completely before cutting into squares or triangles.

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