You will need:
For the shortbread:
225g plain flour
175g unsalted butter
75g caster sugar
For the whisky caramel
2 x 397g cans of condensed milk
100g light Muscavado sugar
150ml Highland Park whisky
For the topping:
100g white chocolate
100g milk chocolate
100g dark chocolate
1. Rub in the flour, sugar and cubed butter. Knead the mixture into a loose dough.
2. Press the shortbread mixture into a greased tin. At the time I wished I’d bought a deeper tin for chunkier biscuits but when we ate them we realised that thinner is actually better as they’re quite rich!
Bake for 10 minutes at 180°C.
3. Place the sauce ingredients into a saucepan and bring to the boil. Simmer for about 7 minutes until it thickens.
4. Pour the whisky caramel onto the biscuits and spread evenly. Chill in the fridge until set.
5. Melt your chocolate in separate bowls. Drizzle them randomly over the set sauce and use the back of a spoon to carefully smooth them over to give a marble effect.
6. Pop into the fridge to set and then prepare to eat!
This is beautiful served with a wee dram of Highland Park, or if you’re like me, a cuppa tea!