Shortbread

• Preheat the oven to 175°C using both top and bottom heat.
• Line a 20 × 20 cm baking pan with baking paper.
• Beat the butter and sugar until soft and well combined. Do not beat until fluffy.
• Add the egg yolk and beat again until well combined.
• Add the salt, vanilla, and medium-protein flour. Mix just until all ingredients are evenly combined.
• Transfer the dough into the baking pan and spread evenly.
• Bake the shortbread for approximately 20–23 minutes.
  
  

Caramel

• Cook all the ingredients together while continuously stirring until the sugar has dissolved.
• Cook until the temperature reaches 220–225°C.
• Pour the caramel over the shortbread and spread evenly.
• Allow it to cool until the caramel has set.
  
  

Ganache

• Melt Chockely Premium and dairy cream using a bain-marie until completely melted and smooth.
• Pour the ganache over the set caramel and spread evenly.
• Sprinkle with sea salt and chill until fully set.