THERE is something about caramel shortbread that can cause the most committed of dieters to crumble. Rich chocolate, buttery biscuit and gooey golden caramel – it is the ultimate tray bake, with every mouthful an indulgent delight.

It is little wonder it is often referred to as millionaire’s shortbread. Unfortunately, making this heavenly treat is not quite as easy as eating it. Overcooked biscuit and runny caramel are among the pitfalls a home baker can encounter on the quest for perfection. Joanne Martin, of Manor Farm Kitchen in Sedgefield, County Durham, is one woman who has mastered the art. The mother-of-two sells her homemade cakes and bakes at Sedgefield’s monthly farmer market and caramel shortbread is one of her bestsellers.

It also goes down a storm at the parties and events she caters for, not to mention the cake baskets she leaves at North-East businesses. Many an office worker has cured a 3pm slump with a square of Mrs Martin’s caramel creation. So what is the secret?

“I always use English butter,” she says. “Shortbread is made from butter, sugar and flour so it pays to use good quality ingredients. I also try to make it on a cold day.”

Mrs Martin has tweaked her recipe over the years and always makes her own caramel.

“Once again, it is all about the ingredients but you need to give it a lot of love and attention too. “Butter, sugar, condensed milk, golden syrup and I always add a few drops of vanilla extract right at the end. It makes such a difference to the taste.

“After bringing it to the boil, you let it simmer for seven minutes. You can tell when it’s ready because it thickens and turns a lovely golden colour.”

Mrs Martin then pours it over the shortbread and allows it to cool, before smothering it in melted chocolate. “I always use Cadbury’s Dairy Milk,” she says. “It is my favourite.”

Passionate about baking, Mrs Martin re-launched her business earlier this year after a short break. Ginger cake, chocolate tiffin, Victoria Sandwich, scones, Shrewsbury biscuits and traditional fruit cake are just some of the tempting treats she bakes in her modern kitchen at the family farmhouse.

“My family try everything I make and give me feedback. I am working on a rocky road recipe at the moment. I have not perfected it yet but I will do.”

Sedgefield Farmers’ Market takes place on the green from 8.30am to 1.30pm on the first Sunday of the month.

Caramel shortbread costs £4 for a tray of four.