Preheat the oven to 175C. Line an 23cm x 23cm baking pan with parchment paper.

Within the bowl of a stand mixer, fitted with the paddle attachment, mix the butter, sugar, and icing sugar on medium pace till mild and fluffy. Add the egg yolk and vanilla, then combine till mixed.

Cease and scrape down the bowl as wanted. In a small bowl, whisk collectively the flour, baking powder, and salt.

Add the flour combination to the mixer bowl and blend on low till the dough is mixed (cautious to not overmix at this level or it’ll produce a troublesome shortbread). Switch the dough onto a big sheet of parchment paper and set a second sheet of parchment paper on high.

Roll out dough right into a sq. to suit the pan. Place all the parchment encased dough into the fridge to relax for at the least 15 minutes. Peel off the parchment paper and set dough into the ready baking pan, urgent across the edges if wanted to distribute it evenly.

Bake for 20 minutes, till shortbread is flippantly golden. Take away from the oven and set on wire rack to chill.

In a small saucepan, mix the cream and salt. Deliver to a boil, then take away from warmth and put aside till prepared to make use of.

In a medium-sized saucepan, add the sugar in a fair layer and gently pour the water on high. With out stirring, cook dinner the sugar over medium warmth till the sugar combination involves a boil and begins to caramelize. To forestall crystallization, use a pastry brush dipped in chilly water to take away any sugar crystals which will type across the facet of the pan whereas it cooks if wanted.

As soon as the sugar begins to show golden amber in shade, gently swirl the pan to evenly distribute the caramelization.

Permit the caramel to turn out to be a deep amber shade, then take away the pan from the warmth and instantly whisk within the heat cream combination (it should bubble up at first, however will relax because it’s whisked).

Whisk within the butter items till totally included. Place again over medium warmth, whisking continuously, and cook dinner the salted caramel till it reaches 118C on a sweet thermometer.

Take away from the warmth and whisk within the vanilla. Pour the salted caramel excessive of the shortbread and let cool utterly to completely set.

In a small heat-resistant bowl, mix the chocolate, butter, and honey. Set above a pan of simmering water and stir till melted.

Pour the chocolate combination over the salted caramel layer and tilt the pan as wanted to unfold the chocolate into a fair layer. Set the pan apart at room temperature till the chocolate is ready.

As soon as the Salted Caramel Millionaire’s shortbread are set, if desired high with flaky sea salt or gold leaf. Reduce into 5cm x 5cm squares for 16 bars and serve. Retailer leftover bars in an hermetic container, at room temperature, for as much as three days.