Caramel squares

• plain flour↗175g g
• cornflour↗25g g
• golden caster sugar↗50g g
• blanched almond↗85g g

  toasted then finely chopped

• unsalted butter↗140g g

  cold and cut into cubes

• from 1 vanilla podseeds

  seeds

• golden caster sugar↗225g g
• single cream↗142ml ml
• butter↗50g g

  cubed

• bar dark chocolate↗200g g

  (70% cocoa solids)

• butter↗85g g

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.

2. 2

   For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny – take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.

3. 3

   For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.