Dulce de Leche Scottish Shortbread

Instructions

1. 1

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

   Tip: Make sure to grease the tray well to prevent the shortbread from sticking.

2. 2

   In a medium saucepan, combine the butter, granulated sugar, caster sugar, and dulce de leche. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid burning the sugar by keeping an eye on the mixture.

3. 3

   Bring the mixture to the boil, then reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.

   Tip: Use a candy thermometer to check the temperature, but this step is not essential.

4. 4

   Remove the saucepan from the heat and stir in the salt, flour, and baking powder until a dough forms.

   Tip: Be patient and let the mixture cool slightly before adding the dry ingredients.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until the dough is smooth and pliable.

   Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a little more butter.

6. 6

   Roll the dough out to a thickness of about 5mm and cut into desired shapes using a cookie cutter.

   Tip: You can also use a glass or a knife to cut the shortbread into squares or fingers.

7. 7

   Place the shortbread on the prepared baking tray and bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Don't overbake, as this can cause the shortbread to become too crispy.

8. 8

   Remove the shortbread from the oven and let it cool on the tray for 5 minutes before transferring it to a wire rack to cool completely.

   Tip: It's essential to let the shortbread cool completely before serving, as this will help it retain its texture.