Caramel Shortbread

Instructions

1. 1

   Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.

   Tip: For a crisper shortbread, bake for 30 minutes.

2. 2

   In a large mixing bowl, cream the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for faster results.

3. 3

   Gradually add the flour and salt to the bowl, mixing until a dough forms.

   Tip: Be careful not to overmix the dough.

4. 4

   Turn the dough out onto a lightly floured surface and knead until smooth.

   Tip: This helps prevent the shortbread from cracking.

5. 5

   Roll the dough into a log shape and wrap in plastic wrap.

   Tip: Chill the dough for 10 minutes for better results.

6. 6

   Cut the dough into 6 equal pieces and shape into a ball.

   Tip: Use a cookie cutter or a glass to create a decorative edge.

7. 7

   Bake the shortbread for 20-25 minutes or until lightly golden.

   Tip: Check the shortbread after 15 minutes and rotate the baking sheet.

8. 8

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

   Tip: This helps the shortbread retain its shape.

9. 9

   Drizzle the caramel sauce over the shortbread and sprinkle with sea salt.

   Tip: Let the caramel set before serving.

10. 10

    Serve the shortbread warm or at room temperature.

    Tip: Store any leftovers in an airtight container.