Salted Chocolate Millionaire's Shortbread

Instructions

1. 1

   Preheat the oven to 160°C (320¿tF). Line a baking sheet with parchment paper.

   Tip: Use a parchment paper with a non-stick surface for easy removal.

2. 2

   In a large bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.

3. 3

   In a separate bowl, whisk together the flour and salt.

   Tip: Make sure to sift the flour to remove any lumps.

4. 4

   Add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

5. 5

   Melt the unsalted chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: If using the microwave, be careful not to overheat the chocolate.

6. 6

   Add the melted chocolate to the dough and mix until well combined.

   Tip: Use a spatula to scrape the bottom of the bowl and incorporate all the chocolate.

7. 7

   Beat in the large eggs one at a time, followed by the heavy cream.

   Tip: Make sure each egg is fully incorporated before adding the next.

8. 8

   Press the dough into a lined or greased 20x20cm baking dish.

   Tip: Make sure to press the dough evenly to avoid any air pockets.

9. 9

   Bake for 25-30 minutes or until the edges are lightly golden.

   Tip: Avoid overbaking, as this can cause the shortbread to become dry.

10. 10

    Remove from the oven and sprinkle the flaky sea salt on top.

    Tip: Let the shortbread cool in the pan for 10 minutes before slicing.

11. 11

    Let the shortbread cool completely before slicing and serving.

    Tip: This will allow the flavors to meld together and the shortbread to set.

12. 12

    Cut into 16 squares and serve.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.