Salted Caramel Caramel Slices

Instructions

1. 1

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

   Tip: Use a large sheet to make the pastry easier to roll out.

2. 2

   Combine the flour and salt in a bowl. Add the cold butter and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs.

   Tip: Keep the butter cold for a flaky crust.

3. 3

   Gradually add the ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overwork the dough, or it will become tough.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 3mm. Transfer to a lined baking sheet.

   Tip: Make sure the dough is evenly spread.

5. 5

   In a separate saucepan, combine the granulated sugar, heavy cream, and unsalted caramel sauce. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.

   Tip: Use a spoon to scoop the sauce onto the pastry.

6. 6

   Bake the pastry for 15-20 minutes, or until golden brown.

   Tip: Don't open the oven door during this time.

7. 7

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

   Tip: Use a spatula to spread the caramel sauce over the top.

8. 8

   Sprinkle the flaky sea salt over the caramel sauce.

   Tip: Don't be shy – add as much salt as you like.

9. 9

   Bake for an additional 2-3 minutes, or until the caramel is bubbly.

   Tip: Be careful, as the caramel will be hot.

10. 10

    Let the slices cool completely before serving.

    Tip: The caramel will set as it cools.

11. 11

    Cut the pastry into desired shapes and serve.

    Tip: Use a sharp knife to get clean cuts.