Caramel Florentines

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together flour and salt. Add cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

   Tip: Use chilled ingredients for best results.

3. 3

   Press the mixture into a lined or greased 20x20cm baking dish. Bake for 15 minutes.

   Tip: Don't overbake, as it will become too hard.

4. 4

   In a separate bowl, whisk together eggs, sugar, and salt until light and fluffy.

   Tip: Use room temperature ingredients for better results.

5. 5

   Add the flour mixture to the egg mixture and whisk until just combined.

6. 6

   Stir in the spinach and set aside.

   Tip: Use fresh spinach for the best flavor.

7. 7

   In a small saucepan, combine caramel sauce and heavy cream. Bring to a simmer over medium heat.

   Tip: Don't let the sauce boil, as it will become too thick.

8. 8

   Pour the caramel sauce over the shortbread and smooth the top.

   Tip: Let the sauce cool and set before serving.

9. 9

   Cut into squares and serve.

   Tip: Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.