Salted Caramel Shortbread
Indulge in these delectable Salted Caramel Biscuits that offer a perfect balance of sweetness and a hint of savory saltiness. The rich caramel chunks scattered throughout the buttery cookie dough create a delightful crunchy texture with each bite. A simple yet irresistible treat that will have you reaching for one more... and maybe just one more after that.
— Constant Cookbook
Ingredients
- Biscuits
- 8oz plain flour
- 5oz butter
- 3 oz sugar
- approx 1tbsp double cream
- Salted Caramel
- 3oz sugar
- generous tsp sea salt
Instructions
- Make the caramel. Place sugar in heavy bottom pan on gentle heat, melt and cook until dark amber brown. Add sea salt and pour immediately onto a sheet of silicone paper to cool. When cold and brittle smash up into small pieces or whizz in a blender - not to fine powder to ensure there are plenty of pieces in the mix.
- Add flour, sugar, softened butter to mixer bowl and mix until just coming together. Add caramel pieces. Now add a dash of double cream to bring the mixture together to a cookie dough consistency.
- Chill for half an hour (not absolutely necessary) and roll out to preferred thickness. Cut into rounds, place on non stick baking sheet and bake at 170 for 10 - 15 mins until golden.
- Remove and allow biscuits to cool on the sheet until the can be safely transferred to a cooling rack. Makes around 40 biscuits (depending on preferred thickness)
Yield
Makes 40
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