Praline Millionaire's Shortbread

Instructions

1. 1

   Preheat your oven to 180°C (350¿a). Line an 18cm square baking tin with parchment paper.

   Tip: Ensure the parchment paper is large enough to cover the entire tin.

2. 2

   Cream the butter and caster sugar in a large bowl until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Beat in the light brown soft sugar until well combined.

4. 4

   Beat in the egg until well combined.

5. 5

   Sift the flour, baking soda, and salt into the bowl.

   Tip: Use a fine-mesh sieve to remove any lumps.

6. 6

   Mix the dry ingredients until just combined.

   Tip: Avoid overmixing.

7. 7

   Melt the semi-sweet chocolate in a separate bowl in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

8. 8

   Pour the melted chocolate into the dry ingredients and mix until just combined.

   Tip: Avoid overmixing.

9. 9

   Pour half the mixture into the prepared baking tin.

10. 10

    Drizzle the praline syrup over the top of the mixture.

    Tip: Use a spatula to create a marbled effect.

11. 11

    Pour the remaining mixture over the top of the praline syrup.

    Tip: Use a spatula to create a marbled effect.

12. 12

    Use a fork to create a crisscross pattern on the surface of the shortbread.

    Tip: This will help the shortbread to set properly.

13. 13

    Bake for 20-25 minutes, or until the edges are golden brown.

    Tip: Avoid overbaking.

14. 14

    Remove from the oven and let cool completely in the tin.