Multi-millionaire’s shortbread

What gives these their multi-millionaire status I hear you ask? It’s mainly about the shortbread. I actually use a gluten-free flour blend as it stays crisp and light compared to a wheat flour, which can be a little doughy. Rather than using plain butter, I have caramelised it first for added depth of flavour. To top things off, I add a good sprinkling of flaked sea salt into the caramel for total deliciousness.