Salted Chocolate Caramel Shortbread

Preheat the oven to 160 deg Centigrade (325 deg Fahrenheit)
Mix the butter and sugar in a bowl with a wooden spoon till soft, about 1-2 minutes. Slowly add the flour, 100g at a time. If the dough becomes too stiff to stir, gently knead in the rest of the flour with your hands
Grease and 'flour' (with the ground almonds) a shallow, round pan (about 2cm deep and 23cm diameter).
Don't be too fussed if dough breaks while trying to get it into the pan. Once in pan, press down with your fingers to ensure it is evenly spread out
Slice through into wedges with a knife by cutting first into halves, then quarters then eights and then prick top the top with a fork
Bake for 30 - 40 minutes in the centre of the oven or until firm to touch...and light brown in colour. Remove from oven and let cool. When cool, remove from tin and place on serving plate/stand.
Spread dulce de leche onto shortbread and spread with a spatula. Then melt chocolate in a bain marie (a bowl set over simmering water in a pan). When melted, pour over dulce de leche and spread out with a spatula
This is the stage when the chocolate shortbread is covered with a piece of foil and refigerated for the chocolate to harden.
When hardened and before serving, sprinkle some seasalt flakes over the top. Warm a knife by dipping into some very hot water and slice. Enjoy!
PS: should you have any bits left over, stir into softened vanilla icecream and serve