Salted Caramel Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted caramel shortbread fingers are my absolute favorite treat to make when I want something impressive but don't have much time. The whole thing comes together in under an hour, making it perfect for unexpected guests or satisfying a sudden sweet craving. The buttery shortbread base melts in your mouth while the homemade caramel and dark chocolate create that irresistible sweet and salty contrast. Dark chocolate is packed with antioxidants, so you can almost convince yourself these are good for you. Best of all, you probably have most of these ingredients in your kitchen already, keeping both your prep work and your grocery bill minimal.
Ella x
Ingredients
- 400unsalted butter
- 200 gcaster sugar
- 300 gall-purpose flour
- 1 teaspoonsalt
- 1 eggegg
- 400 mlcaramel sauce
- 2 teaspoonsflaky sea salt
- 1 teaspoonvanilla extract
- 1 teaspoonbaking powder
- 100 ggranulated sugar
- 100 gconfectioners' sugar
- 200 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: To ensure even baking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Don't overmix.
- 3
In a large bowl, cream the butter and caster sugar until light and fluffy.
Tip: Use an electric mixer for faster results.
- 4
Add the egg and vanilla extract, and mix until well combined.
Tip: Be careful not to overmix.
- 5
Gradually add the flour mixture to the wet ingredients, and mix until a dough forms.
Tip: Use a gentle touch to avoid developing the gluten.
- 6
Divide the dough into 8 equal pieces, and shape into fingers.
Tip: Make sure the edges are sealed to prevent crumbling.
- 7
Bake for 15-20 minutes, or until lightly golden.
Tip: Don't overbake, as this can make the shortbread too crispy.
- 8
Allow the shortbread to cool completely on a wire rack.
Tip: This will help prevent breakage.
- 9
Melt the caramel sauce in a saucepan over low heat.
Tip: Stir occasionally to prevent burning.
- 10
Dip each shortbread finger into the melted caramel, then roll in flaky sea salt.
Tip: Drizzle with confectioners' sugar before serving.
- 11
Optional: Melt the dark chocolate chips, and dip the shortbread fingers into the chocolate for an extra-decadent treat.
Tip: Chill in the refrigerator for 10-15 minutes before serving.
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