Salted Caramel Millionaire's Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, buttery shortbread infused with salted caramel and topped with a crunchy sea salt crust.
Ella x
Ingredients
- 250all-purpose flour
- 200unsalted butter
- 200granulated sugar
- 100brown sugar
- 20sea salt
- 6 capsulesbaking powder
- 120unsalted caramel sauce
- 120heavy cream
- 20flaky sea salt
- 100white chocolate chips
- 50butter
Detail level
Instructions
- 1
Preheat the oven to 160°C. Line an 18cm square baking pan with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and sea salt. Set aside.
- 3
In a large bowl, cream the butter and sugars until light and fluffy. Add the flour mixture and mix until just combined.
Tip: Make sure to avoid overmixing the dough.
- 4
Press the dough into the prepared baking pan and smooth the top.
Tip: Make sure the dough is evenly distributed and the edges are smooth.
- 5
Bake for 20-25 minutes or until the edges are lightly golden.
Tip: Avoid overbaking the shortbread.
- 6
Remove from the oven and let cool for 5 minutes.
- 7
Pour the caramel sauce over the shortbread and smooth the top.
Tip: Make sure the caramel is evenly distributed.
- 8
Drizzle the heavy cream over the caramel and smooth the top.
Tip: This will create a shiny, caramelized top.
- 9
Sprinkle the flaky sea salt over the top.
Tip: This will add a nice textural element to the shortbread.
- 10
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the white chocolate is melted and smooth.
- 11
Pour the melted white chocolate over the shortbread and smooth the top.
Tip: This will create a smooth, creamy top.
- 12
Refrigerate the shortbread for at least 30 minutes to set the white chocolate.
- 13
Cut into squares and serve.
Tip: Make sure to cut the shortbread into neat squares.
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