Who else has a sweet tooth? A huge thank you to Joe, head chef at The White Hart, Somerton, for sharing the recipe to his very popular millionaire shortbread. We can assure you this won't dissapoint! He even includes a nifty tip at the end for cutting perfect slices.
Preheat oven to 180c. Cream together the butter and sugar. Stir in the flour, you will notice that it struggles to come together so turn it out of the mixing bowl onto the surface and force it into a dough by hand. Line a spring form cake tin with baking paper. Press the dough into the tin and try and get it as even as possible. Prick the shortbread with a fork. Place into the oven for 10minutes. Leave the shortbread to go completely cool. Spread your caramel over the top of the shortbread (This is where you can use as much or little as you like. I find half the tin is plenty). Melt your chocolate in a bowl over a saucepan of simmering water. Once its completely melted pour it straight on top of the caramel. Refrigerate to set the chocolate. Turn it out of the tin and portion.
The best way to cut it without it falling apart and the caramel pouring out is to use a hot knife. You can do this by boiling the kettle and putting your knife in the water, drying it and pressing against the chocolate until it melts then cut through the rest of the shortbread. Repeat the process with the knife so it is always a clean cut.