SALTED CARAMEL SHORTBREAD
Crunchy, sweet, salty, delicious
Provided by badgersbottom
Time 1h
Yield Serves 40
Number Of Ingredients 0
Steps:
- Make the caramel. Place sugar in heavy bottom pan on gentle heat, melt and cook until dark amber brown. Add sea salt and pour immediately onto a sheet of silicone paper to cool. When cold and brittle smash up into small pieces or whizz in a blender - not to fine powder to ensure there are plenty of pieces in the mix.
- Add flour, sugar, softened butter to mixer bowl and mix until just coming together. Add caramel pieces. Now add a dash of double cream to bring the mixture together to a cookie dough consistency.
- Chill for half an hour (not absolutely necessary) and roll out to preferred thickness. Cut into rounds, place on non stick baking sheet and bake at 170 for 10 - 15 mins until golden.
- Remove and allow biscuits to cool on the sheet until the can be safely transferred to a cooling rack. Makes around 40 biscuits (depending on preferred thickness)
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