Preheat the oven to 180°C/Gas Mark 4. Lightly grease a 20x20cm (8x8in) baking tin.
For the shortbread, sieve the flour and sugar into a large bowl. Rub the butter into the mix until it forms breadcrumbs. Spread the mixture evenly into the bottom of the tin, pressing the mix down with the back of a spoon.
Bake for 45-50 minutes and leave to cool completely in the tin.
For the caramel, pour the condensed milk, golden syrup, sugar, butter and Beetroot Superblend into a saucepan. Heat gently until simmering and stir constantly, until thick and fudgy.
Leave to cool for a few minutes and pour over the shortbread. Allow to cool completely.
Heat the milk chocolate and butter in the microwave until melted and glossy. Once melted, pour over the shortbread and caramel. At the same time, melt the white chocolate and place into a piping bag. Pipe straight lines of white chocolate onto the milk chocolate. With a skewer, drag through the rows creating a feathered design.
Leave in the fridge to set completely, then cut into rectangles or squares.