Shortbread-and-pretzel squares with stout ganache

1 Preheat the oven to  180°C and line a 20 x 30cm cake pan with baking paper. Beat (preferably with an electric mixer) the butter and sugar until creamy and light in colour. Add the flour and cornflour and mix to form a soft dough. Press firmly in an even layer on the bottom of the pan. Prick with a fork and bake for about 25 minutes or until golden-brown and cooked through. Let the shortbread cool in the pan.

2 Heat the cream and beer to just below boiling point. Pour carefully over the grated chocolate in a mixing bowl and stir gently until melted. If you’re struggling, place the bowl with the chocolate mixture over a pot with a few centimetres of boiling water in it so that the steam under the bowl will help the melting process. Let the ganache cool slightly and pour over the shortbread layer in the pan. Garnish immediately with the salted pretzels and a sprinkling of salt flakes. Let it harden before you cut the shortbread into squares. Store in an airtight container.