Caramel Shortbread

Ingredients

Biscuit

• 250 g wheat flour

• 75 g semolina

• 225 g butter - room temperature

• 125 g sugar

Caramel

• 200 ml condensed milk

• 88 g butter

• 62 g sugar

• 3 tablespoons of honey

Glaze

• 250 g dark chocolate

1. Sift the flour and combine with the semolina.

2. Cut the butter into cubes and mix with the flour and semolina until crumbs are made.

3. Add the sugar and combine to form a soft mixture.

4. Smooth out this filling on a tray and press it with a back of a spoon. Pierce with a fork and bake for 30 minutes in a preheated oven at 180 degrees Celcius. Leave to chill in the tray.

5. For the caramel, put together the butter, sugar, honey and condensed milk in a saucepan to a medium-low heat stirring continuously until the dough tickens and is caramelized.

6. Pour the caramel in the tray on the biscuit and set aside.

7. Break the cocolate into small pieces and melt them on bain marie.

8. Pour the melted chocolate on the caramel in the tray and leave it to cool.

9. When chilled cut the cookie into small square pieces.