Hazelnut Shortbread

1. Preheat oven to 180C/ 360F
2. Line a 20 x 20cm pan (8 x 8 inches) with baking paper
3. Using a food processor blitz the hazelnuts until a rough powder
4. Add sugar, flour and salt, blitz until combined
5. Add cubed unsalted butter, pulsing until dough comes together
6. Transfer dough to the lined baking tray, press into an even layer and bake for 40-45 minutes, or until golden brown

Caramel

1. Combine all the ingredients except miso in a microwave-safe, medium sized bowl
2. Whisk to combine and place in the microwave for 2 x 1 minutes bursts, stirring in-between (make sure the sugar has dissolved completely)
3. Stir in the miso, ensuring there are no lumps
4. Pour the caramel on top of the baked shortbread layer and cool
5. Place in the freezer for 1 hour to set

Chocolate Ganache

1. Heat the cream until steaming
2. Pour on top of the roughly chopped chocolate and leave for 5 minutes
3. Stir until smooth and chocolate has dissolved completely
4. Pour on top of the caramel and spread evenly
5. Place in the freezer for 2-3 hours to set completely
6. Remove, top with flakey salt, and cut into 12 squares