british

• Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
• In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
• Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
• Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
• Store in a sealed container at room temperature.

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• Preheat oven at 425-degrees.
• In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
• In a small bowl, toss together grated cheese and chives.
• Place a 12-cup muffin pan in oven for 5 minutes to preheat.
• Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
• Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
• Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

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• Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
• In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
• Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
• Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
• Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
• Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

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• In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
• Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
• In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
• Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
• Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
• Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

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• Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
• In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
• Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
• Bake for 30 minutes.
• Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
• Use foil to lift contents onto cutting board. Slice again to separate.
• In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
• Store in sealed container at room temperature.

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Shortbread base

• Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
• In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
• Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
• Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

Caramel

• In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
• Remove pot from heat and promptly stir in vanilla extract and salt.
• Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

Ganache topping

• In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
• Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
• Store bars in fridge with waxed paper between layers. Keeps for days.

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