Orangey millionaire’s shortbread

Preheat the oven to 180°C, gas mark 4, and grease and line a 30cm x 20cm cake tin with baking parchment. In a large bowl, rub together the flour, sugar and butter until resembling breadcrumbs. Bring the mixture together and knead lightly for a couple of minutes until smooth. Press the dough into the greased tray, prick the surface of the dough with a fork and bake for 10-15 minutes, or until golden. Set aside to cool.

Once the shortbread has cooled, spoon on the caramel and chill in the fridge for 30 minutes. After the caramel has firmed up, melt both chocolates in separate bowls over pans of barely simmering water. Pour the orange (or milk) chocolate over the caramel, then use a teaspoon to drizzle over the white chocolate in a pattern. Chill for 1 hour then cut into 12 pieces. The shortbreads will keep in the fridge for up to 1 week.