Salted Caramel Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Indulge in buttery shortbread fingers smothered in rich salted caramel, perfect for snacking or gift-giving.
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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