Salted Caramel Shortbread

Shortbread

• 65 g granulated sugar
• 200 g plain flour
• 170 g unsalted butter, diced

Salted Caramel and Assembly

• 250 g sugar
• 1030 g water
• 100 g unsalted butter, diced
• 1 tsp lemon juice (see tip)
• 80 g double cream
• ¼ - ½ tsp fine sea salt, to taste
• 15 g vinegar
• 200 g dark chocolate (70% cocoa solids), small pieces or callets