Juniper millionaire’s shortbread

Method

1. Begin with the shortbread base. Heat the oven to 160ºC fan/gas 4. Put 200g of the butter, 100g of the sugar, the flour, crushed juniper berries and a pinch of salt in a food processor and pulse to an even, sandy texture. Line the baking dish with baking paper, then tip in the mixture and pat down evenly. Bake for 20-25 minutes, then set aside to cool completely.
2. Heat the remaining 175g butter and 175g sugar with the golden syrup and condensed milk in a pan over a low-medium heat for 15-20 minutes, stirring constantly until you have a smooth, thickened, dark amber caramel. If the sugar starts to caramelise into little dark specks, you can pass the mixture through a sieve (although it doesn’t matter too much). Pour the caramel over the cooled shortbread base, then leave to cool once more.
3. Once the caramel has cooled and set, melt the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bowl) or melt in 10-second bursts in the microwave, then pour it over the cooled caramel. Put in the fridge to set, then cut into pieces.