INGREDIENTS
•
Shortbread
•
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
•
1/4 cup sugar
•
2 cups cake flour
•
1/4 teaspoon salt
•
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)* Caramel
•
2 cups sugar
•
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
•
1/2 cup water
•
1 teaspoon fresh lemon juice
•
1 cup heavy cream
•
1 cup sweetened condensed milk
•
1/4 teaspoon salt plus more for sprinkling over the caramel layer
•
Chocolate Glaze
•
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
•
2 tablespoons butter