Prepare to embark on a mouthwatering journey that will tantalize your taste buds and leave you craving more! This isn't just another ordinary shortbread recipe - it's a decadent Scottish-inspired treat that perfectly balances rich, buttery layers with a luxurious caramel drizzle and a surprising sea salt crunch. Imagine biting into a perfectly crisp, golden shortbread that melts in your mouth, revealing a symphony of sweet and salty flavors that will make your dessert dreams come true!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Scottish
Serves: 24 pieces
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- 1/4 cup sea salt (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Gradually sift in the all-purpose flour and 1/4 teaspoon salt into the butter mixture. Mix on low speed until the dough just comes together, being careful not to overmix.
- Press the shortbread dough evenly into the prepared baking pan, using the back of a spatula or your fingers to create a smooth, compact layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the top appears set.
- Remove from the oven and immediately drizzle the caramel sauce evenly across the hot shortbread, ensuring complete coverage.
- Sprinkle sea salt generously over the caramel layer while still warm, allowing the salt to slightly melt into the caramel.
- Allow the shortbread to cool completely in the pan for approximately 1 hour at room temperature.
- Using the overhanging parchment paper, lift the shortbread out of the pan and transfer to a cutting board.
- Cut into 24 even pieces using a sharp knife, wiping the blade clean between cuts for precise edges.
- Store the shortbread in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy texture.
- Don't Overmix: Mix the dough just until it comes together to keep your shortbread tender and crumbly.
- Uniform Pressing: Use the back of a spatula or the bottom of a measuring cup to press the dough evenly into the pan for consistent baking.
- Caramel Drizzling Technique: Pour the caramel sauce while the shortbread is still hot to help it spread more easily and create a glossy finish.
- Salt Sprinkle Secrets: Use high-quality sea salt and sprinkle it while the caramel is warm to help the salt slightly melt and integrate with the caramel.
- Cooling is Crucial: Allow the shortbread to cool completely before cutting to ensure clean, precise edges.
- Storage Tip: Use parchment paper between layers when storing to prevent the pieces from sticking together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 1g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
