Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.

Whisk together the flour, cornflour, and salt. Set aside.

In a separate large bowl, beat together the butter and sugar until smooth and combined.

Add the dry ingredients, and mix to form crumbly mixture.

Add the milk and mix to form a smooth, soft dough. Use your hands to help bring it all together.

Roll the dough into 0.7oz balls and place onto the prepared baking tray.

Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

Bake for 15 - 20 minutes, or until firm to the touch and lightly golden around the edges (but still very pale). If the indents have risen, gently press them back down with the measuring spoon.

Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Place the caramels and milk into a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Place a small amount of caramel into the indents of the cookies. Allow to set.

Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Place a small amount of melted chocolate onto each cookie, and spread out over the caramel.

Let the cookies sit at room temperature until the chocolate has set completely.