Salted Caramel Shortbread

November 01, 2016

Salted Caramel Shortbread

Is it ever too soon to start making shortbread?

Salted Caramel Shortbread

Recipe Type: Dessert

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 1 14oz can sweetened condensed milk
  • ¾ pound butter, unsalted, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 ½ cups flour
  • ¼ teaspoon sea salt
  • ½ cup melted semi-sweet chocolate for drizzling
  • Sea salt for sprinkling
For the caramel:
  1. Preheat the oven to 425 degrees. Pour the condensed milk into a pie plate and cover it tightly with foil. Put the pie plate in a big roasting pan, and fill the pan halfway up the pie plate with hot water. Bake for 1 to 1 ¼ hours, adding more water if necessary. Let cool, then whisk until smooth. You will have perfect caramel sauce.
For the cookies:
  1. Preheat the oven at 350 degrees.
  2. Cream the butter and sugar in a mixer. Add the vanilla. Mix the salt with the flour, then add the dry ingredients a little at a time and mix until the dough comes together. Roll the dough into a log, wrap in plastic wrap and refrigerate 30 minutes. Slice ¼ “ thick cookies. Bake for 20-24 minutes, transfer to a wire rack to cool. When cooled, top each cookie with about 1 teaspoon of the caramel. Drizzle with melted chocolate & sprinkle with sea salt.

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