Caramelised White Chocolate & Pecan Shortbread

It’s really worth making the extra effort to caramelise some white chocolate for these shortbread biscuits. It takes a little time and patience, but we think it’s worth it for the nutty, caramelly flavour. The recipe — we usually caramelise the chocolate the day before we’re baking as it needs to cool and harden before using. Feel free to make the shortbread with un-caramelised white chocolate. It will taste lovely too!