Heat the oven to 350º. Butter a 9" x 9" baking pan.
Mix the flour and cornmeal/semlina into a bowl with the sugar and salt and mix well. Cut in the soft butter and mix to form the dough. Press into the baking pan, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
Put the remaining butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10-15 minutes, until thick and fudgey. Pour over the shortbread and smooth with a palette knife. Leave to set.
Melt the chocolate and butter in a microwave and spread it evenly over the set caramel. Once the chocolate has solified, you can remove the shortbread from the baking pan and cut into squares.
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