Salted Caramel Scottish Shortbread
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
Buttery, crumbly shortbread infused with the deep richness of salted caramel, perfect for a sweet treat.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 ggranulated sugar(null)
- 200 gunsalted butter(softened)
- 20 gsalt(null)
- 10 gsea salt(grated)
- 50 gdark brown sugar(null)
- 150 gcaramel sauce(store-bought or homemade)
- 1 mLvanilla extract(null)
- 5 gbaking powder(null)
- 50 gunsalted butter for brushing(null)
- 20 gflaky sea salt(null)
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
Tip: Ensure the parchment paper is large enough to accommodate the shortbread.
- 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and flaky sea salt.
Tip: Combine dry ingredients thoroughly.
- 3
Add the softened butter to the bowl and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
Press the mixture into a flat disc, wrap in plastic wrap, and refrigerate for 10 minutes.
Tip: This will help the shortbread hold its shape.
- 5
On a lightly floured surface, roll the chilled dough to a thickness of 3mm. Cut into desired shapes using a cookie cutter.
Tip: Use a gentle touch to avoid compressing the dough.
- 6
Place the shortbread on the prepared baking sheet, leaving about 1cm of space between each cookie.
Tip: Don't overcrowd the baking sheet.
- 7
Brush the tops of the shortbread with the beaten egg and sprinkle with granulated sugar.
Tip: This will add a golden glaze to the shortbread.
- 8
Bake for 18-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the shortbread to prevent overbaking.
- 9
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes.
Tip: This will help the shortbread retain its shape.
- 10
Transfer the shortbread to a wire rack to cool completely.
Tip: Allow the shortbread to cool completely before serving.
- 11
Once the shortbread is cool, drizzle with caramel sauce and sprinkle with flaky sea salt.
Tip: This will add a rich, salty flavor to the shortbread.
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