Salted Caramel Shortbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Flaky shortbread infused with the deep sweetness of caramel, perfect for snacking or as a base for desserts.
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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