Salted Caramel Shortbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
There's something magical about the combination of sweet caramel and flaky sea salt, and this shortbread brings that magic right into your kitchen. What I love most is how quick and simple it is to make, ready in under an hour from start to finish. The butter in this recipe isn't just delicious, it's packed with fat soluble vitamins that help your body absorb nutrients better. Plus, these are probably ingredients you already have on hand, making this an affordable treat that feels fancy enough to share with guests or keep all for yourself.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 115unsalted butter
- 6salt
- 120caramel sauce
- 12flaky sea salt
- 2large eggs
- 6baking powder
- 115unsalted butter, softened
- 1½vanilla extract
- ½cayenne pepper
- browned butter
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and cayenne pepper.
- 3
Add the softened butter and mix until the dough comes together in a ball.
- 4
Add the eggs one at a time, mixing until the dough is smooth.
- 5
Stir in the vanilla extract.
- 6
Roll out the dough to a thickness of about 6mm. Cut into desired shapes using a cookie cutter.
Tip: Use a sharp knife to cut clean edges.
- 7
Bake for 18-20 minutes, or until the edges are lightly golden.
Tip: Rotate the baking sheet halfway through baking.
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes.
- 9
Transfer the shortbread to a wire rack to cool completely.
- 10
Once cool, drizzle with caramel sauce and sprinkle with flaky sea salt.
Tip: Use a spatula to spread the caramel evenly.
- 11
Drizzle with browned butter and sprinkle with salted caramel shortbread is ready to be served.
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