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Salted Caramel Shortbread

Thin, crisp shortbread with a salted caramel drizzle, topped with dark chocolate
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Prep Time 1 hour
Cooling 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 biscuits
Ingredients Method Notes

Ingredients
  

For the shortbread
  • 150 g plain flour (plus extra for dusting)
  • 100 g butter (chilled and cubed
  • 60 g caster sugar
  • 70 g dark chocolate
For the caramel sauce
  • 75 g light muscovado sugar
  • 75 g dark muscovado sugar
  • 75 g butter
  • 100 ml double cream (you can add extra, up to 150ml in total, depending on how runny you want your sauce)
  • 1-2 pinch(es) coarse salt

Method
 

  1. Heat oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  2. On a lightly floured surface, use a rolling pin to roll out the dough to a thickness of ½ cm. Cut the dough into fingers and place on a lined baking tray.
  3. Chill the dough in the fridge for 20 mins whilst you make your caramel sauce. To make the sauce, combine the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and leave to cool to room temperate (I put mine into a jug resting in cold water to help with this).
  4. Once the 20 minutes of cooling are up, bake for 15-20 mins until golden brown. Whislt they are baking and the caramel has cooled, split the sauce into two, one batch to use now and one to use at another point (see notes). Sprinkle the batch you are using with a pinch or two of coarse salt, depending on how salty you like it. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
  5. Once cool, drizzle over the caramel sauce (with the shortbread still on the tray) and leave to slightly set whilst you melt the chocolate. To do this, heat the chocolate in a bowl set over (but not touching) a pan of water on a medium heat. Stir until smooth and take it off the heat.
  6. Drizzle the chocolate over the shortbread and then transfer the fingers onto a plate or a dish of your choice and sprinkle with a little extra sea salt. Enjoy!

Notes

This recipe makes around double the amount of sauce you need. I tend to save it for later to use in another recipe, but if you only want the amount you need, make sure to half the quantities.