Miso Caramel Shortbread

Ingredients

Directions

1. Pre-heat the oven to 150c fan or 170c oven. Line a 11×7 inch baking tin with greasproof paper hanging over the sides. Lightly grease the whole tin.
2. In a large bowl, lightly beat the butter, sugar and vanilla for 2-3 minutes until pale.
3. Add the flours and salt, and using a spatula, fold until a dough is formed.
4. Turn the dough out into the baking tin and using your fingers or a spatula, press the dough into the corners of the tin and make sure the surface is even and flat.
5. Bake for 32-38 minutes, turning once, until lightly golden. Leave to cool.
6. Next, make the caramel. In a large saucepan, add the evaporated milk and sugar and place on a medium heat. Stir ocassionally for 5-8 minutes until it begins to thicken.
7. Add the miso, salt and vanilla and whisk for 3 minutes, the mixture should bubble and get thick. Be careful as the mixture can sputter.
8. Pour over the shortbread and leave to cool for a few hours.
9. Melt the chocolate and pour over the caramel shortbread, use an offset spatula to distribute evenly.
10. Leave to set in the fridge for 2 hours.
11. Once set, use a hot sharp knife to cut into portions.