BISCUIT HEAVEN

For the biscuit and chocolate cake, see page 37

Millionaire’s shortbread

MAKES ABOUT 16-20

For the shortbread base

100g (3½oz) unsalted butter, at room temperature
50g (1¾oz) caster sugar, plus extra for sprinkling
125g (4½oz) plain flour
25g (1oz) cornflour

For the caramel centre

300g (10½oz) toffees
150ml (5½fl oz) double cream

For the chocolate topping

300g (10½oz) milk chocolate

1 Preheat the oven to 200°C/Gas Mark 6. Line a 20x20cm (8x8in) traybake tin.

2 In a mixing bowl, cream together the butter and sugar with an electric hand whisk.

Add the flour and cornflour and continue to mix with the electric hand whisk until a crumb consistency is achieved, then pour the mix into the lined tin. Spread it out evenly and push down so the crumbs form a smooth base, before baking in the oven for