Shortbread with salted caramel

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 30 cookies

A classic shortbread cookie, tender, crumbly, and melt-in-your-mouth delicious, is drizzled with homemade caramel and sprinkled with flaky sea salt, creating a superb dessert that will delight any salted caramel lover. The cookie is baked as a single piece and then cut into manageable pieces. To ensure the caramel reaches the perfect consistency, it's recommended to use a caramel thermometer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

330 g unsalted butter, plus extra for greasing the pan
1 cup granulated sugar
2 tsp vanilla extract
2.5 cups premium flour
0.5 cup light brown sugar
3 tablespoons light corn syrup
2 tbsp. heavy cream
1 tsp instant espresso powder
1/4 teaspoon coarse salt
0.5 tsp apple cider vinegar
Sea salt flakes, for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease a 22x32cm baking pan with butter, then line with parchment paper, leaving an overhang on both sides; grease the parchment with butter.
In a large bowl, beat 275g of butter, granulated sugar, and 1 teaspoon of vanilla extract with a mixer on medium speed until light and fluffy, 3-5 minutes. Reduce mixer speed to low, add flour, and beat until fully incorporated.

Transfer the dough to the prepared baking pan and place a piece of plastic wrap directly on the surface. Press into an even layer, then remove the wrap. Bake until golden brown, 30-35 minutes. Transfer the cake to a wire rack to cool slightly, then remove from the pan by pulling the parchment overhangs. Cut into triangles.
Prepare the caramel:

Combine the remaining 2 ounces (55 grams) of butter, brown sugar, corn syrup, heavy cream, espresso powder, and coarse salt in a small saucepan and heat over medium heat. Cook, stirring occasionally, until the mixture reaches 230°F (113°C) on a candy thermometer, about 6 minutes.
Remove from heat and stir in the remaining 1 teaspoon vanilla extract and vinegar. Let cool for 5 minutes, then drizzle the caramel over the shortbread. Sprinkle with sea salt.

Categories:

recipe / Desserts / Cookie / Appetizers / Snacks / Food Network - recipes

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