Salted Caramel Shortbread Recipes

SALTED CARAMEL SHORTBREAD RECIPE

Steps:

• Cream butter and icing sugar.
• Add flour and cornstarch.
• Add vanilla and mix until a soft dough forms
• Roll into walnut sized balls and place on a greased baking sheet.
• Use thumb to create an indentation in the centre of each cookie.
• Bake in oven for 10 minutes at 350.
• Do not over bake, cookies will seem soft still.
• Re-press indentations if needed and allow cookies to cool on a wire rack.
• Add caramels and heavy cream to microwave safe bowl.
• Heat in microwave for 30 seconds at a time, stirring until caramel softens and cream is incorporated.
• Use a teaspoon to fill indentations with caramel.
• Sprinkle cookies with sea salt.
• Melt chocolate in microwave and drizzle over cookies.

SALTED CARAMEL SHORTBREAD

Steps:

• Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
• First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
• While crust is cooling, prepare the caramel layer.
• In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
• Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.

SALTED CARAMEL MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
• Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
• Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
• Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
• Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
• For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.

SALTED CARAMEL SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
• Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
• Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
• In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
• In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

SALTED CARAMEL SHORTBREAD

Steps:

• Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper. Heat the oven to 180c.
• Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light. Next, beat in the flour until it forms a soft dough. Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
• Place the caramel ingredients into a large saucepan over a medium heat. Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
• The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in a teaspoon of salt (trust me!) and then pour the caramel over the shortbread and leave to set for about an hour.
• Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted. Pour the melted chocolate over the caramel, and leave in a cool place to set. Once set, cut into squares and serve, or keep in a tin for up to 1 week.