Melt-in-the-mouth shortbread is a glorious treat. This recipe is a work of art, with the decadent addition of salted caramel. Cup of tea anyone?
For the shortbread
- 300g butter
- 150g caster sugar
- 350g plain flour
- 100g rice flour (you can pick this up in the supermarket in the flour aisle)
- Flaky salt to decorate
For the Caramel
- 100g Sugar
- Flaky salt
Heat the sugar in a non stick pan gently until it melts. It will bubble and turn golden brown. Swirl the pan as necessary to brown it evenly and prevent sticking. Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet set on a wooden board. Cool and then break with a rolling pin.
Put the butter and sugar in a food processor or cake mixer and mix until you have a smooth paste. Add the flours, a pinch of salt and mix to form a smooth dough. Tip onto a lightly floured board, pat out gently and sprinkle with the caramel chips. Fold in half and then transfer to a 20 × 30cm (or similar) tin and push into an even layer. Cover and chill for 30 minutes.
Heat the oven to 180C. Bake the shortbread for 25-30 minutes or until golden brown and cooked through. Sprinkle with some salt flakes then cool in the tin for 5 minutes, mark into fingers with a knife and then cool completely. Cut along the marked lines into pieces.