Caramel Scottish Shortbread

Instructions

1. 1

   Preheat the oven to 160\u00b0C. Line a baking tray with parchment paper.

   Tip: Use parchment paper to prevent the shortbread from sticking to the tray.

2. 2

   Cream the butter and caster sugar in a large bowl until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

3. 3

   Beat in the granulated sugar and salt until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Gradually add the all-purpose flour and confectioner's sugar, mixing until a dough forms.

   Tip: Be careful not to overmix.

5. 5

   Add the unsalted milk and mix until the dough comes together in a ball.

   Tip: Use a lightly floured surface to prevent sticking.

6. 6

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: Chill the dough to help the shortbread hold its shape.

7. 7

   Roll out the dough to a thickness of 5mm.

   Tip: Use a rolling pin to achieve a uniform thickness.

8. 8

   Cut the shortbread into desired shapes using a cookie cutter.

   Tip: Make sure to press the cutter gently to avoid pushing the dough through the other side.

9. 9

   Bake the shortbread for 18-20 minutes or until lightly golden.

   Tip: Rotate the tray halfway through the baking time to ensure even cooking.

10. 10

    Remove the shortbread from the oven and let cool on the tray for 5 minutes.

    Tip: Let the shortbread cool completely before serving.

11. 11

    Drizzle the shortbread with caramel sauce and sprinkle with confectioner's sugar.

    Tip: Optional: add a pinch of flaky sea salt for extra flavor.