John Myers
Ingredients for 1 servings:
- 150 g flour
- 150 g wholemeal flour
- 200 g butter
- 80 g sugar
- 2 packets of vanilla sugar
- 100 g butter
- 250 g sugar
- 1 pinch of salt
- 200 ml cream
- 500 ml milk
- 250 g dark chocolate
- 2 tbsp butter
- 1 tbsp cream
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours
For the base, mix all the ingredients until a slightly dry batter forms and pour into a non-stick baking dish (25 x 20 cm). Bake at 160°C (fan oven) for 15 minutes. Let cool. In the meantime, prepare the caramel. Melt the butter in a pan. Add the sugar and salt and let it melt a little. Add the cream and milk and bring to a boil while stirring. Reduce the heat and simmer gently, stirring constantly until the caramel has thickened and turned golden brown. Immediately pour over the cooled shortbread base. For the chocolate glaze, melt all the ingredients in a bain-marie, pour over the caramel, and then refrigerate the dish. Once everything has hardened, cut into rectangles.
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