Using a planetary mixer and beater combine the butter and sugar and beat until soft and pale.
Add the flour and semolina and mix to form a loose crumble.
Weigh the crumble into 9"x9" foil trays and press down lightly to seel the surface.
Bake at 170°c for 20-25mins.
Heat the Luxury Caramel to 50°c before flooding the baked shortbread, allow to cool/set. (not heating the caramel at all also works).
Flood the top of the caramel with 250g tempered Belcolade Lait Selection. Cut to desired size.