START BY PREPARING THE SHORTBREAD

• Preheat the oven to 180C (fan oven - gas 4).
• In a bowl combine the sugar and flour until well mixed.
• Add the butter, cut into pieces, and rub it in until the mixture resembles breadcrumbs - you should still have pieces of butter visible.
• Knead until it forms a dough and then press it into the baking tin, lined with baking paper.
• Ensure all the corners of the tin are well covered. Once ready, poke gently with a fork and bake the biscuit for 20 minutes, or until golden.
• Once ready, leave to cool on the side.

MAKE THE CARAMEL

• Once the shortbread is baked, you can start on your caramel.
• In a small saucepan, warm the cream and the salt over low heat and stir constantly until warm - should not be boiling.
• Once ready put on the side.
• In a large saucepan, dissolve the sugar and glucose with the water, on medium-high heat until the sugar dissolves. Cook for 5-10 minutes, until the liquid turns golden-dark. You can choose to stop it at golden.
• Once ready and while still hot, slowly pour the contents of the large pan into the slow pan - it will bubble and sizzle, which is normal.
• Stir the mixture in only once the bubbles have stopped, and add the butter in.
• Stir in well and add the hazelnuts in.
• Pour instantly on the shortbread, and level up with the help of a spatula.
• Let it rest in the freezer for about 15-20 minutes.

MAKE THE TOPPING

• While the caramel cools on the shortbread, you can make the topping.
• In a pan with about 1/3 of water on low heat, place a heatproof bowl with the chocolate broken into chunks.
• Stir it occasionally until all the chocolate has melted.
• Once fully liquid, pour the chocolate on top of the caramel, decorate as you please and leave to cool.

READY TO SERVE!