Chocolate Orange Millionaires Shortbread

Preheat the oven to 180℃ line a 20 cm baking tin with baking paper.

In a large mixing bowl add the flour, sugar and diced butter. Use your fingertips to rub the flour into the butter, until it resembles fine breadcrumbs.

Add the chocolate chips and mix, then add the orange extract.

Squeeze the mix together until a dough forms then knead on a clean surface for a couple of minutes.

Press the dough into the bottom of the baking tin, press it out into all of the corners. Smooth it out with the back of a spoon and prick it all over with a fork.

Bake in the oven for 25 minutes. Once done, take it out and set aside to cool. It will be soft when it comes out, but it will harden as it cools.

Now to make the caramel. Add the butter, light muscovado, condensed milk and orange extract into a saucepan. Heat slowly until all of the ingredients have melted.

Turn the heat up to a medium-high heat, continuously stir making sure it does not stick to the bottom of the pan. Boil for 2-3 minutes until you have a thick consistency.

Pour it over the shortbread, then set it aside to cool for 20 minutes.

Meanwhile, break up the Terry's chocolate orange. Set aside 12 segments for garnish. Melt the rest in a heatproof bowl over simmering water.

Once melted, pour the chocolate over the caramel and spread evenly.

In a clean bowl melt the white chocolate, then add the orange food colouring. Drizzle it over the chocolate.

Leave the chocolate to cool slightly before adding the orange segments to prevent them from melting.

Once the chocolate has cooled slightly, decorate with the remaining orange segments, then place in the fridge for a few hours to set.

Cut into portions, and serve!