Salted Caramel Scottish Shortbread

Instructions

1. 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. 2

   In a medium bowl, whisk together the flour, granulated sugar, baking powder, and flaky sea salt.

   Tip: Combine dry ingredients thoroughly.

3. 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. 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. 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. 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. 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. 8

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the shortbread to prevent overbaking.

9. 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. 10

    Transfer the shortbread to a wire rack to cool completely.

    Tip: Allow the shortbread to cool completely before serving.

11. 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.