Salted Caramel Scottish Shortbread
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
This is my favorite shortbread recipe, and I'm so excited to share it with you. The combination of buttery Scottish shortbread with salted caramel is absolutely irresistible, and the best part is how quick and simple it comes together. You'll have these gorgeous, crispy cookies ready in just under an hour from start to finish. Butter is packed with fat soluble vitamins like A and D that support your immune system and bone health. What I love most about making this at home is that it's incredibly affordable compared to buying fancy shortbread from specialty shops, yet tastes just as elegant and impressive. The layers of sweet caramel balanced with flaky sea salt create a bakery quality treat that feels totally indulgent but comes together without any fussy techniques.
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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