Stem ginger & honeycomb millionaire’s shortbread

Name: Stem ginger & honeycomb millionaire’s shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 150 g unsalted butter, softened; 125 g caster sugar; 3 medium free range eggs, yolks only; 200 g plain flour; ⅛ tsp baking powder; 1 tsp ground ginger; Pinch of salt; 250 g milk chocolate, broken into cubes; 50 g pack Cooks’ Ingredients Crunchy Honeycomb Niblets; Edible gold glitter spray

Will Torrent's autumnal sweet treat with biscuit, caramel and chocolate is perfect for cosy afternoons in or sharing around the bonfire.

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Vegetarian

Makes16
CourseCake
Prepare20 mins
Cook30 mins
Total time50 mins
Pluschilling and cooling

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150g unsalted butter, softened
125g caster sugar
3 medium free range eggs, yolks only
200g plain flour
⅛ tsp baking powder
1 tsp ground ginger
Pinch of salt
250g milk chocolate, broken into cubes
50g pack Cooks’ Ingredients Crunchy Honeycomb Niblets
Edible gold glitter spray

For the stem ginger caramel

200g caster sugar
200ml double cream
2 tbsp ginger syrup (from the stem ginger jar), or honey
25g stem ginger, drained and chopped
50g salted butter

Line a 4x20x30cm baking tin with baking parchment. Cream the unsalted butter and 125g sugar together until pale, using a stand mixer or an electric handheld mixer and a large bowl. Add the egg yolks one at a time, mixing well between each addition.
Sift the flour, baking powder, ground ginger and salt into the bowl and mix again until thoroughly combined. Bring the dough together into a smooth ball, flatten into a rectangular slab and roll out into a neat 20x30cm rectangle (using the tin as a guide) between 2 pieces of lightly floured baking parchment.
Peel off the top sheet of paper and flip the pastry over into the lined tin, then press it down and evenly into the corners, smooth the surface and peel off the top parchment. Loosely cover and chill for 20 minutes while you preheat the oven to 170ºC, gas mark 3.
Bake the shortbread base on the middle shelf for 15-20 minutes until golden. Remove from the oven and leave to cool completely.
For the stem ginger caramel layer, tip the sugar into a saucepan, add 1-2 tbsp water and heat gently to dissolve the sugar, without stirring. Increase the heat and cook the syrup until it becomes an amber caramel.
Slide the pan off the heat and slowly add the cream with the ginger syrup or honey. Return to the heat, put a sugar thermometer into the pan and bring slowly back to the boil to melt any hard caramel. Simmer gently for 4-5 minutes until the sauce thickens and the caramel reaches 110ºC, then simmer for 1 minute. If you don’t have a thermometer, drop 1/2 tsp caramel into a bowl of ice-cold water. It should form into a soft ball. If using the ice water method, take the pan off the heat during testing, to prevent overcooking
Remove from the heat, add the chopped stem ginger and salted butter, stir until combined, then leave to cool for 5-10 minutes. Carefully pour onto the shortbread base in a smooth, even layer. Leave to set for at least 2 hours, until completely cold and set.
Melt the chocolate in a bowl over a pan of barely simmering water. Stir until smooth, then remove and set aside to cool slightly. Pour evenly over the caramel base. Tumble the honeycomb niblets in some glitter and sprinkle on top. Leave until set. Using a hot knife (see tip), cut the shortbread into squares and serve