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Salted caramel shortbread
Published: March 25, 2015 at 3:08 PM
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Easy
Total time: 50 mins
+ cooling
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Sweet and salty flavours are an ongoing trend and this shortbread recipe is the perfect way to blend these flavours. It's quick and easy baking and will please a crowd.
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Try our recipe for salted caramel shortbread, then check out our classic shortbread, millionaire's shortbread, vegan shortbread and more shortbread recipes.
Ingredients
Nutrition
-
300g butter
-
150g golden caster sugar
-
350g plain flour
-
100g rice flour
-
150g dark chocolate
chopped
-
for decoration salt flakes
caramel
- 100g golden caster sugar
- salt flakes
Nutrition: per serving
- kcal338
- fat17g
- carbs43g
- fibre1.9g
- protein2.8g
- salt0.5g
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Method
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step 1
To make the caramel, heat the sugar in an even layer in a frying pan until it melts and then starts to bubble to a golden brown. Swirl the pan if you need to keep the melting and browning even. Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet set on a wooden board. Cool and then break into chips with a rolling pin.
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step 2
Whizz the butter and sugar in a food processor until you have a smooth paste. Add all of the flours and a pinch of salt and whizz to form a dough. Tip onto a lightly floured board, pat out gently and sprinkle with the caramel chips. Fold in half and then transfer to a 20 × 30cm (or similar) tin and push into an even layer. Cover and chill for 30 minutes.
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step 3
Heat the oven to 180c/fan 160c/gas 4. Bake the shortbread for 25-30 minutes or until golden brown and cooked through. Cool in the tin for 5 minutes, mark into fingers with a knife and then cool completely. Cut along the marked lines into pieces.
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step 4
Heat the chocolate in a bowl set over (but not touching) a pan of water or microwave until it starts to melt, stir until smooth and take it off the heat. Lay the shortbreads next to each other with a tiny gap inbetween them on a cooling rack and spoon over the chocolate in strips – it doesn’t have to be perfect. While the chocolate is still wet, sprinkle with some salt flakes and then leave it to set.
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