Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with baking parchment.

Shortbread:
Mix the caster sugar and butter together until creamy. Add the flour, salt and vanilla powder and mix in, being careful not to over-handle. Press the dough down into the tin, and bake the shortbread for 20-25 minutes, until lightly golden, then leave to cool in the tin.

Caramel:
Put butter, sugar, golden syrup and condensed milk into a pan over a low heat and stir until completely mixed and the sugar is dissolved.

Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden.

Remove from the heat, and stir in the nuts and raisins. Layer the caramel over the shortbread biscuit and leave to set, ideally in the ‘fridge (typically 2 - 3 hours).

Chocolate topping:
It’s really worth using good quality chocolate. Melt the chocolate in a metal bowl over a pan of barely simmering water, stirring. Don’t let it get too hot or it will go chalky. 

Pour the chocolate over the caramel shortbread to create an even layer and leave to set. Slice to serve.