Instructions
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- Preheat oven to 200c/400f (gas mark 6)
- Cream together the butter and granulated sweetener, then mix in the vanilla extract.
- Mix together the flour and pinch of salt, add this into the creamed butter and sweetener until all combined (the mixture may feel slightly crumbly but this is normal).
- Line a 8 inch square pan with parchment, spray with cooking oil spray to grease.
- Add the cookie mixture to the pan in small pieces and then flatten down as much as possible in an even layer until it covers the entire bottom of the pan
- Bake for approx 12 minutes, until lightly golden, remove and allow to cool.
- Add the demerara sugar and brown granulated sweetener to a small saucepan along with water and stir to dissolve then bring to a boil, once it comes to a boil, reduce heat to medium to rapidly simmer and allow it to bubble for about 5-6 minutes, you want it to resemble a slightly thickened syrup (it doesn’t need be super thick as it will thicken as it cools).
- Once it gets to a thickened syrup, remove from heat and stir in the evaporated milk let it cool slightly. Then pour this on top of the shortbread and tilt the pan in all directions so that it coves the shortbread in an even layer. Allow this to cool
- Add the chocolate to a microwaveable bowl and heat at 10 second intervals until melted.
- Add the chocolate to a ziplock bag (or similar) snip off the corner and then you can drizzle it over the caramel.
- Place in the fridge and allow to completely set before slicing into 16 equal sized squares.
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