Chocolate Caramel Shortbread Recipe

Preparation

1. For the shortbread combine the flour, baking powder, vanilin sugar and sugar in a large bowl,
2. With clean hands, rub the butter and egg into the mixture until it comes together in dough,
3. Press it into the bottom of a baking dish (20*20 cm), spread evenly and prick with a fork all over,
4. Bake in a 180 C degrees pre-heated oven until golden brown,
5. Start making caramel after the shortbread becomes to room temperature,
6. Take butter and sugar into a large pan,
7. Cook until sugar melts and turns a deep caramel colour,
8. Add heavy cream very slowly while stirring the caramel,
9. Stir constantly and you reach a fluid texture,
10. Remove from heat and set aside for 10 mins. and then pour on top of the shortbread,
11. Take chocolate and butter into a sauce pan and put the pan into a larger pan half full of water,
12. Stir until chocolate and butter melts and mix together,
13. Pour the mixture on top of the caramel,
14. Set aside in the fridge for about an hour, then slice into squares.