Chai-Spiced Millionaire's Shortbread

Preheat the oven and prepare your tin: Preheat the oven to 200˚ Celsius. Grease and line the base and sides of a 20cm square tin with baking paper and set aside.

Combine the dry ingredients, except the flour: Add all ingredients except the flour and butter into a bowl and stir to combine.

Pour in the melted butter and add cake flour: Add the melted butter to the dry ingredients and mix to combine. Then sift in the flour and mix until a dough is formed.

Bake and cool: Press the shortbread into your baking tin and use the back of a glass to get it nice and smooth. Then dock with a fork and bake for 20 – 25 minutes until the shortbread is nice and golden brown. Let it cool completely before adding the caramel layer.

Make the caramel: Place all the ingredients in a medium pot and cook, making sure to stir constantly until the mixture comes to a simmer. Reduce the heat to low and continue to stir until the mixture has thickened and darkened a shade. This should take from 5 – 10 minutes depending on your stove. The caramel is ready when it pulls away from the base of the pot slightly.

Pour onto your shortbread: Immediately pour the caramel onto the shortbread and let it set for 45 minutes.

Prepare the dark chocolate: Melt the chocolate in 15 second bursts in the microwave. Add the oil to thin it a bit. Then spread it onto the caramel layer. Let it dry until it is a bit tacky then sprinkle with the sea salt.

Set: Let it set in the fridge for a few hours before slicing with a very sharp knife.