Vanilla Millionaire's Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (320°F). Line an 18x28cm baking tray with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and sea salt.

3. 3

   Add the unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

4. 4

   In a small bowl, whisk together the granulated sugar, vanilla extract, and large egg.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Pour the sugar mixture over the butter mixture and mix until the dough comes together.

   Tip: Be careful not to overmix the dough.

6. 6

   Pour the dough into the prepared baking tray and smooth the top.

   Tip: Use a spatula to spread the dough evenly.

7. 7

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Don't overbake the shortbread, as it can become too hard.

8. 8

   Remove the shortbread from the oven and let it cool completely.

   Tip: This is the hardest part – waiting for it to cool!

9. 9

   Melt the caramel sauce in a saucepan over low heat.

   Tip: Add the browned butter to the caramel sauce and stir until combined.

10. 10

    Pour the caramel sauce over the cooled shortbread and smooth the top.

    Tip: Let the caramel set before slicing the shortbread into squares.

11. 11

    Cut the shortbread into 8 equal squares.

    Tip: Serve immediately, or store in an airtight container at room temperature for up to 3 days.