Method

• 1.
  Preheat oven to 150ºC (conventional). Grease base and sides of a 20cm square cake pan and line with baking paper.
• 2.
  To make the shortbread base, mix butter, flour, icing sugar and a pinch of fine salt in a large bowl until well combined, then smooth into base of prepared pan using an offset spatula. Bake for 40 minutes or until golden brown.
• 3.
  Meanwhile, for the topping, spread hazelnuts on a baking tray and bake for 10-12 minutes until lightly browned. Cool for 10 minutes, then crush in a food processor using the pulse button in short bursts, until half the hazelnuts are a fine dust and half are in small pieces, about 5mm-2cm in size.
• 4.
  Place butter, sugar and glucose in a medium saucepan over medium-high heat and cook, stirring frequently, for 2 minutes or until sugar dissolves and mixture is silky and glossy. Add remaining ingredients and a pinch of fine salt, stirring until well combined. Add crushed hazelnuts, stir to combine and set aside.
• 5.
  When the shortbread base has cooked, spread over apricot jam, then dollop the topping over and spread out evenly. Bake for 1 hour 10 minutes-1 hour 20 minutes until evenly caramel brown and bubbly (edges will be a bit darker). Don’t worry about the (delicious) butter bubbling up – that settles into the shortbread when it cools.
• 6.
  Set aside in pan for 4 hours or until cooled to room temperature. Remove from pan and, using a sharp, large knife, cut into 3 even strips. Cut each strip into rectangular halves, then each rectangle into half diagonally, to make 12 triangles.
• 7.
  For the chocolate dip, melt chocolate and copha in a wide, shallow heatproof bowl (to make dipping the longest side easier), nested on a saucepan of barely simmering water (don’t let base of bowl touch the water; alternatively, melt in the microwave in 3 x 30-second bursts, stirring between each burst).
• 8.
  Place a wire rack over a baking tray. Taking one triangle at a time, dip all three cut edges of the cookies into the chocolate. If cookie edges are rough, use a small spatula to help smear the chocolate on evenly. Lightly shake off any dripping chocolate, then lay cookies, caramel-side up, on the wire rack.
• 9.
  Stand at room temperature for 1-3 hours until set, to maintain the chocolate gloss.
• 10.
  Store in an airtight container for up to 1 week.