- 2 tbsp butter, for greasing
- 175g/6oz plain flour
- 25g/1oz cornflour
- 50g/2oz golden caster sugar
- 85g/3oz finely chopped toasted almonds
- 140g/5oz unsalted butter
- 1 vanilla pod, seeds scraped out
- 225g/8oz golden caster sugar
- 100ml/3½fl oz water
- 150ml/5fl oz single cream
- 50g/2oz butter, cubed
- ½ tsp salt
- 225g/9oz dark chocolate, 70 per cent cocoa solids
- 85g/3oz butter
- For the base, preheat the oven to 160C/310F/Gas 3. Grease a 20cm x 23cm/8in x 9in baking tin with butter.
- Sift the flour, cornflour and sugar into a large bowl. Stir in the almonds, then rub in the butter and vanilla seeds.
- Press the mixture into the base of the prepared tin. Transfer to the oven and bake for 35-40 minutes, or until lightly golden. Allow to cool.
- For the caramel, place the sugar and water into a heavy-based pan and heat gently until the sugar dissolves. Turn up the heat and simmer for 4-5 minutes, or until it turns dark amber.
- Stir in the cream, taking care as it will bubble up. Stir in the butter and salt. Pour the caramel over the shortbread and leave to cool.
- For the topping, melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water.
- Pour the chocolate over the caramel and smooth out with a wet palette knife. Place into the fridge and chill for at least 30 minutes, until firm. Cut into 16 pieces and serve.