This white chocolate shortbread is extra special. Buttery, melt-in-the-mouth shortbread is topped with caramel layer and white chocolate, finished with a scattering of crunchy, golden honey pieces. It's a total showstopper.
Put the sugar, flour and semolina in a large bowl.
Add the cold, cubed butter and rub in until a crumb is achieved. It's normal for it to go clumpy, as long are there are no lumps of butter.
Tip the dough out into a well-greased, non-stick, medium roasting tin. Spread evenly and press down firmly with the flat of your hand.
Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
Bake for 25-30 mins or until firm and pale golden.
Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
Prepare the golden honeycomb
While the biscuit is cooling, put the honeycomb pieces into a small bowl.
Position your edible gold spray about 5-7.5cm (2-3 inches) and spray while gently shaking the bowl until the honeycomb is evenly coated. Set aside to dry.
Assemble
With the cold biscuit layer in the tin, pour the caramel on top and spread gently to the edges.
Melt the white chocolate, allow to cool then pour over the caramel, distributing evenly, then level off.
Melt the milk chocolate and drizzle very thinly all over the white chocolate in swirls.
Scatter the honeycomb on top.
Cover and place in the fridge to set for 30 minutes or until the white chocolate is set all the way to the centre. .
Run a knife around the edges of the tin and turn out onto a board.
Trim the top and bottom off with a sharp knife to create a neat rectangle, then cut into 16 bars.