Salted Caramel Shortbread. AJ Edwards On The Stereo.

I’m close approaching the need for an intervention to limit my Salted Caramel (and Salted Chocolate) obsession. I just find it hard to pass on any recipe I come across. That sweet-salty thing is so good.

In this recipe for shortbread, the salted caramel is chopped into small pieces and pressed into the buttery dough. Once baked, the shortbread slices are drizzled with dark chocolate (I used bittersweet) and a bit more salt.

Salted Caramel. Salted Chocolate. The intervention will have to wait.

Salted Caramel Shortbread

Ingredients:

300g butter
150g (about 3/4 cup) golden caster sugar
350g (2 1/2 cups) flour
100g (3/4 cup) rice flour
150g dark chocolate, chopped
Salt flakes, for topping
Salted Caramel (recipe follows)

Directions:

1. Combine the butter and sugar in a food processor until a smooth paste forms.

2. Add the flours and a pinch of salt and process to form a dough. Turn dough onto a lightly floured surface, pat into a rectangle and sprinkle with the caramel chips.

3. Fold dough in half lengthwise and then transfer to a 20 × 30cm (or similar) tin (about 13 x 9-inch) and press into an even layer. Chill for 30 minutes.

4. Heat the oven to 180℃/350℉. Bake the shortbread for 25-30 minutes or until golden brown and cooked through. Cool in the tin for 5 minutes, mark into long bars with a knife and then cool completely. Cut along the marked lines into serving pieces.

5. Melt the chocolate until smooth.

6. Arrange the shortbread bars next to each other with a tiny gap in between them on a cooling rack and drizzle over the chocolate. Before the chocolate is set, sprinkle with some salt flakes. Leave to cool completely.

Makes a lot

Salted Caramel

Ingredients:

100g (1/2 cup) golden caster sugar
Sea salt flakes

Directions:

1. Heat the sugar in an even layer in a frying pan until it melts. Swirl the pan to keep the melting and browning even. Remove from heat before caramel starts to bubble to avoid it burning.

2. Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet or baking sheet lined with non-stick foil. Cool and then break into chips with a rolling pin.

Recipes from Olive Magazine