Instructions

1. Preheat oven to 150°C/300°F/Gas Mark 2. Line a 20cm/8inch square baking tin with parchment paper. Combine all shortbread ingredients in a food processor and pulse until mixture resembles breadcrumbs. Alternatively, cream butter and sugar together with an electric mixer, then use a wooden spoon or fingers to rub flours into butter mixture.
2. Tip mixture into prepared baking tin and press firmly into tin with back of a spoon or your hands. Make sure mixture is compact, level and pressed into the corners. Prick all over with a fork then bake for 40 – 45 minutes, until a toothpick inserted in the middle comes out clean.
3. Remove from heat and leave to cool completely in tin on a wire rack. If shortbread has puffed up unevenly, lightly press the surface with a spatula to even out while still hot.
4. To make the caramel, combine condensed milk, butter and sugar in a large pot. Melt together over low heat, then increase heat to high and bring mixture to a boil, then cook until mixture is has thickened and is a rich caramel colour, stirring continuously. This can take between 20-30 minutes.
5. Pour caramel over shortbread and refrigerate until completely chilled and caramel is firm to the touch. For the chocolate layer, combine chocolate, butter and honey or syrup in a heatproof bowl set over simmering water. Stir occasionally until chocolate has completely melted and mixture is smooth. Remove from heat and leave to cool slightly, about 10 minutes. Once cooled, pour over caramel and smooth with a spatula. Return to the fridge and leave to set. Optional, sprinkle with sea salt flakes when chocolate is half set but still tacky.
6. Use a sharp knife to cut into squares or fingers. Best done when knife is heated in boiling water and blade is dried between each cut.
7. Store in an airtight container. Will keep for about 2 weeks.