James Martin served up delicious millionaire shortbread with dark chocolate, brown sugar, dulce de leche and corn flour on James Martin’s Islands To Highlands.

The ingredients for the biscuit base: 300g salted butter, softened, 200g dark soft brown sugar, 350g plain flour and 125g cornflour.

For the caramel filling: 1 x 397g jar dulce de leche, 250g salted butter and 150g caster sugar.

For the topping:
400g dark chocolate (70% cocoa solids), broken into pieces and 100g salted butter.

See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.