Salted Caramel Shortbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Salted Caramel Shortbread is a buttery biscuit topped with rich caramel sauce and flaky sea salt, finished with a hint of vanilla and a subtle cayenne pepper warmth. This impressive treat takes just 20 minutes to prepare and 35 minutes to bake, making it perfect for anyone craving something sweet with a sophisticated salty edge. The combination of tender shortbread, smooth caramel, and crispy salt flakes delivers a delightful contrast of textures and flavours.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 115 gunsalted butter
- 6 gsalt
- 120 gcaramel sauce
- 12 gflaky sea salt
- 2large eggs
- 6 gbaking powder
- 115 gunsalted 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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