Olive Magazine
Salted Caramel Shortbread Recipe

Salted caramel shortbread

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy

Sweet and salty flavours are an ongoing trend and this shortbread recipe is the perfect way to blend these flavours. It's quick and easy baking and will please a crowd.

Nutrition:
NutrientUnit
kcal338
fat17g
carbs43g
fibre1.9g
protein2.8g
salt0.5g
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Try our recipe for salted caramel shortbread, then check out our classic shortbread, millionaire shortbread and vegan shortbread.

Ingredients

  • 300g butter
  • 150g golden caster sugar
  • 350g plain flour
  • 100g rice flour
  • 150g dark chocolate, chopped
  • for decoration salt flakes

caramel

  • 100g golden caster sugar
  • salt flakes

Method

  • STEP 1

    To make the caramel, heat the sugar in an even layer in a frying pan until it melts and then starts to bubble to a golden brown. Swirl the pan if you need to keep the melting and browning even. Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet set on a wooden board. Cool and then break into chips with a rolling pin.

  • STEP 2

    Whizz the butter and sugar in a food processor until you have a smooth paste. Add all of the flours and a pinch of salt and whizz to form a dough. Tip onto a lightly floured board, pat out gently and sprinkle with the caramel chips. Fold in half and then transfer to a 20 × 30cm (or similar) tin and push into an even layer. Cover and chill for 30 minutes.

  • STEP 3

    Heat the oven to 180c/fan 160c/gas 4. Bake the shortbread for 25-30 minutes or until golden brown and cooked through. Cool in the tin for 5 minutes, mark into fingers with a knife and then cool completely. Cut along the marked lines into pieces.

  • STEP 4

    Heat the chocolate in a bowl set over (but not touching) a pan of water or microwave until it starts to melt, stir until smooth and take it off the heat. Lay the shortbreads next to each other with a tiny gap inbetween them on a cooling rack and spoon over the chocolate in strips – it doesn’t have to be perfect. While the chocolate is still wet, sprinkle with some salt flakes and then leave it to set.

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