chocolate caramel shortbreads

Makes 16

Preparation time 20 minutes, plus cooling

Cooking time 17 minutes

150 g (5 oz) plain flour

100 g (3½ oz) chilled lightly salted butter, diced

50 g (2 oz) icing sugar, sifted

1 egg yolk

½ teaspoon vanilla extract

75 g (3 oz) plain dark or milk chocolate, chopped

8 tablespoons ready-made caramel sauce

Place 16 mini silicone muffin cases on a baking sheet.

Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs, then lightly blend in the sugar. Add the egg yolk and vanilla extract and blend to make a soft dough. Shape the dough into 16 small balls and press a piece into the centre of each case.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until just starting to colour around the edges. Leave in the cases for 10 minutes, then transfer to a wire rack to cool.

Melt the chocolate (see page 14). Spoon a little caramel sauce into the centre of each shortbread and spread the melted chocolate on top.

For almond & polenta shortbreads, put 75 g (3 oz) caster sugar, 75 g (3 oz) ground almonds and 75 g (3 oz) polenta in a bowl. Add 75 g (3 oz) softened unsalted butter and the finely grated rind of 1 lemon. Beat well until the ingredients have combined to form a thick paste. Pack spoonfuls of the mixture into the cases, filling them to the tops. Bake as above and serve dusted with icing sugar.