Hot cross millionaire’s shortbread

Method

1. Heat the oven to 160°C/140°C fan/gas 3. For the shortbread base, briefly whizz the flour, spices and 150g butter in a food processor to fine crumbs (or put the flour, spices and butter in a bowl and rub to fine crumbs using your fingertips). Add the caster sugar and whizz again until the mixture starts clumping together (or bring together in the mixing bowl using a wooden spoon), then stir in the currants. Tip into the lined tin and level with the back of a spoon. Don’t pack the mixture down too firmly or it will be tough when it bakes. Bake for 20 minutes (watch carefully – don’t let it burn) or until pale golden and sandy to the touch. Leave to cool in the tin.
2. For the caramel, melt the 300g butter and light muscovado sugar in a heavy-based pan, then stir in the condensed milk. Bring to the boil, then bubble for 5 minutes, stirring all the time to prevent the caramel catching, until the mixture thickens and is golden. Pour evenly over the shortbread base, then leave to set (see Make Ahead).
3. For the topping, put the chopped dark and milk chocolate in a heatproof bowl, then melt over a pan of just simmering water (don’t let the water touch the bowl). Stir gently, pour the chocolate over the caramel and spread with a palette knife. Cool, cut into squares, then set on a wire rack.
4. To decorate, put the chopped white chocolate in a separate heatproof bowl, then melt in the same way as the dark chocolate. Transfer to a piping bag and cut a small hole at the point to make a nozzle. Carefully pipe crosses onto each square, then leave to set before serving.