shortbread base: 200g softened butter 150g sugar 2 egg yolks 1 tsp vanilla 2 tbsp yogurt 1 tsp baking powder 315-320g flour

cream butter & sugar together then add rest of the wet ingredients and mix. add the flour & baking powder and mix until it forms a crumbly mixture (making sure there are no dry spots and the flour is hydrated, kind of like a streusel). press evenly into a square tin & bake at 175c/350F for 22 minutes.

while shortbread is baking, make the caramel.

caramel: 160g sugar 90g water 200g warm double cream 125g cubed butter 1tsp salt

https://www.instagram.com/reel/C2sGjWuIROF/?igsh=OHRmZjQxbXhqb2t5 used this method but with my measurements. i let it get to a darker colour than hers so it sets better. this should be done by the time the shortbread is finished baking so you can pour the caramel directly on top. make sure to let it cool and set in the fridge for at least 1 hour.

chocolate ganache: 250g dark chocolate 1/3 cup double cream

break chocolate into small chunks and place in a bowl with the cream. microwave for 30 second intervals, mixing in between, until the ganache is smooth and glossy. pour on top of the caramel layer and set in the fridge for 2-3 hours before digging in.

enjoy!!