Caramel Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

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

2. 2

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

   Tip: This will help create a tender shortbread.

3. 3

   Add the flour, salt, baking powder, and confectioners sugar to the bowl. Mix until the dough comes together.

   Tip: Use a pastry blender or your fingertips to mix the dough.

4. 4

   Press the dough into a rectangle about 2.5cm (1 inch) thick. Cut into long fingers.

   Tip: Use a sharp knife or a pastry cutter to cut the shortbread into fingers.

5. 5

   Place the shortbread fingers on the prepared baking tray, leaving about 2.5cm (1 inch) between each finger.

   Tip: Make sure the shortbread fingers don't touch each other.

6. 6

   Bake the shortbread for 15-20 minutes, or until lightly golden.

   Tip: Check the shortbread after 15 minutes and rotate the baking tray if necessary.

7. 7

   While the shortbread is baking, prepare the caramel sauce by heating the heavy cream in a saucepan over medium heat.

   Tip: Bring the cream to a simmer and cook for 5-7 minutes, or until it reaches 115°C (240°F).

8. 8

   Remove the saucepan from the heat and slowly pour in the caramel sauce, whisking constantly.

   Tip: Be careful, as the caramel sauce will bubble and steam vigorously.

9. 9

   Once the shortbread is done, remove it from the oven and let it cool on the baking tray for 5 minutes.

   Tip: This will help the shortbread retain its shape.

10. 10

    Transfer the shortbread to a wire rack to cool completely.

    Tip: Let the shortbread cool completely before drizzling with the caramel sauce.

11. 11

    Drizzle the caramel sauce over the cooled shortbread fingers.

    Tip: You can also sprinkle sea salt over the caramel sauce for extra flavor.