I believe I have mentioned my sweet tooth just a *few* times and my ultimate favorite treat is Millionaire’s Shortbread. I could eat that for the rest of my life.So today I made salted caramel shortbread.I decided to play with this concept when making a batch recently and I defied convention and put the chocolate IN BETWEEN the caramel and shortbread resulting in a very pleasant and even eating experience. I also played with the flavors slightly and added some sea salt to my caramel. OH MY DAYS. If you haven’t tried salted caramel yet then please do so. Now.
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SALTED CARAMEL SHORTBREADPrint This
- 225g plain flour
- 175g unsalted butter (cold, cut into cubes)
- 75g caster sugar
- 1/2 tsp vanilla bean paste
- 300g milk chocolate
- 150g unsalted butter
- 150g dark brown sugar
- 2tsps sea salt
- 1 x tin condensed milk (approx 397g can)
- Preheat the oven to 150C/300F/Gas 2. Line a 9in square cake tin with baking parchment.
- Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. You can rub it in by hand but make sure your butter, and hands, are cold or it will melt in your fingers! Add in the caster sugar and vanilla bean paste and pulse again until combined.
- Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon.
- Bake the shortbread for 30mins or until very light golden brown. Set aside to cool.
- Once cool, melt chocolate and pour over the shortbread layer. Chill in fridge and allow chocolate to set before making the caramel.
- Heat the sugar and butter in a pan. Gently stir, until fully melted. Add 1tsp sea salt.
- Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for 5mins until the caramel has thickened. Pour the caramel over the chocolate layer. Cool for 15mins then sprinkle over remaining sea salt – if you do this too soon it’ll absorb into the hot caramel so leave a bit of time before your sprinkle it over!
- Once cool, cut into 16 equal pieces. Keep them small as it’s a rich treat!
I need to play with the salt ratios a bit more, but make it to taste,the yummier the better. If your caramel isn't salty enough after setting, do what I did and sprinkle some over the top. You won't regret it.