Salted Caramel Tiffin
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Rich, buttery shortbread crust topped with a layer of salted caramel and crunchy pecans.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gunsalted butter, softened
- 250 ggranulated sugar
- 150 glight brown sugar
- 6 gsalt
- 120 gpecans, chopped
- 4 gsea salt
- 200 gcaramel sauce
- 120 mlheavy cream
- 4large eggs
- 20 gbutter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease an 18cm square baking pan with butter.
- 2
In a medium bowl, whisk together the flour, salt, and 100g of the granulated sugar.
- 3
Add the softened butter and mix until the mixture resembles coarse breadcrumbs.
- 4
Press the mixture into the prepared baking pan.
- 5
Bake for 15 minutes and set aside to cool.
- 6
In a small saucepan, combine the light brown sugar, heavy cream, and 50g of the caramel sauce.
- 7
Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes.
- 8
Remove the saucepan from the heat and stir in the chopped pecans and sea salt.
- 9
Pour the caramel sauce over the cooled shortbread crust.
- 10
Drizzle the remaining caramel sauce over the top of the tiffin.
- 11
Sprinkle with additional sea salt if desired.
- 12
Cut into squares and serve.
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