Salted Caramel Shortbread
This recipe is great as it makes so many little bites so can last for ages. I found that the caramel didn’t set as firmly as I’d quite hoped, although it tastes ridiculously good, but if you are one who hates sticky messy hands, I’d suggest you coat only half of each piece of shortbread by dipping it in the caramel then leaving to set. Either way, you are in for a taste sensation!
For the Shortbread:
250g Plain Flour
275g Salted Butter
125g Castar Sugar
1 Tsp Vanilla Extract
For the Salted Caramel Topping:
450g Tin of Condensed Milk
100g Castar Sugar
1tsp Vanilla Extract
To make the shortbread, mix all of the ingredients until it forms a very stiff dough, press down into a lined 8″ x 11″ tray, prick all over with a fork and bake in a 200 degree oven for 5 minutes before turning down to 150 degrees and cooking for a further half an hour.
In a wide pan, on a very low heat, melt the butter then stir in the sugar, salt, condensed milk and vanilla, stirring thoroughly ensuring all of the sugar has dissolved.
Once cooked and cooled, either spread the caramel all over the top, leave in the fridge to set, then cut into small bites.
OR cut the shortbread into pieces, dipping half into the caramel then leaving to set
OR if you are entertaining people, why not cut the shortbread into strips and serve the salted caramel warm in a bowl or jug for guests to dip in or pour over and enjoy warm.
There’s no reason why you can’t melt some chocolate and smother over the top to have an indulgent salted caramel millionaire’s shortbread. Personally, I didn’t feel it was needed, but if you are a chocolate lover…go for it!