Salted spiced caramel slice

3/4 cup plain flour
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon

Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk

Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt

1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.