Ruby Chocolate Millionaire's Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350¿aF). Line an 18cm square baking pan with parchment paper.

   Tip: To ensure the shortbread releases easily from the pan, make sure to grease it lightly with butter or cooking spray.

2. 2

   In a medium bowl, whisk together the flour, salt, and confectioner's sugar.

   Tip: Using a whisk helps incorporate the dry ingredients evenly.

3. 3

   In a large bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy.

   Tip: Be patient and allow the mixture to come together completely.

4. 4

   Beat in the ruby chocolate chips until well combined.

   Tip: The chocolate should be melted and smooth, with no visible chunks.

5. 5

   Gradually add the flour mixture to the wet ingredients and mix until a dough forms.

   Tip: Avoid overmixing, as this can lead to a dense shortbread.

6. 6

   Press the dough evenly into the prepared baking pan.

   Tip: Use a spatula or your hands to ensure the dough is evenly distributed.

7. 7

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

   Tip: Keep an eye on the shortbread to avoid overbaking.

8. 8

   Remove from the oven and let cool in the pan for 5 minutes.

   Tip: This allows the shortbread to set slightly and makes it easier to cut.

9. 9

   Transfer the shortbread to a wire rack to cool completely.

   Tip: This step is crucial to prevent the shortbread from becoming soggy.

10. 10

    Once the shortbread is cool, drizzle with caramel sauce and sprinkle with chopped almonds.

    Tip: The caramel adds a sweet and sticky element to the shortbread, while the almonds provide a satisfying crunch.