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Caramel Shortbread

This caramel shortbread combines a buttery, crumbly base with a glossy, gooey caramel layer, creating a delightful contrast in textures. The recipe involves baking a tender shortbread crust, preparing a rich caramel topping, and layering them to achieve a crisp yet melt-in-your-mouth treat. The final appearance features a shiny caramel surface with clean, sharp slices that reveal the layered beauty within.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Main Course
Cuisine: British
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g unsalted butter cold, cut into chunks
  • 100 g golden caster sugar
  • 250 g all-purpose flour
  • 50 g rice flour optional for tenderness
  • 150 g sweetened condensed milk rich caramel binder
  • 200 g dark brown sugar for deep caramel flavor
  • 1 teaspoon vanilla extract
  • a pinch sea salt flakes for sprinkling on top

Equipment

  • 20cm (8-inch) baking tin
  • Parchment paper
  • Mixing bowl
  • Saucepan
  • Spatula
  • Sharp knife

Method
 

  1. Line your baking tin with parchment paper, leaving overhang for easy removal. Preheat your oven to 160°C (320°F).
  2. In a mixing bowl, beat the cold butter and golden caster sugar together until the mixture is slightly sandy and fragrant, about 2 minutes.
  3. Stir in the all-purpose flour and rice flour just until the dough starts to come together—don’t overmix to keep it tender. Press this crumbly mixture evenly into the prepared tin, smoothing the top with the back of a spoon.
  4. Bake the shortbread for 20 minutes, until the edges are lightly golden and the house smells buttery and sweet. Remove from the oven and set aside to cool slightly.
  5. While the base cools, prepare the caramel: in a saucepan over medium heat, melt the butter with the dark brown sugar and sweetened condensed milk, stirring constantly.
  6. Bring the mixture to a gentle boil, then reduce the heat and simmer for 8-10 minutes, stirring constantly, until the caramel thickens, bubbles steadily, and develops a rich aroma. Remove from heat and stir in vanilla extract.
  7. Pour the hot caramel evenly over the warm shortbread base. Use a spatula to spread it out smoothly, then gently tap the tin on the counter to settle the caramel and eliminate air bubbles.
  8. Return the tin to the oven and bake for an additional 15 minutes. The caramel will shimmer and bubble, filling your kitchen with a sweet, toasty scent.
  9. Remove from the oven and let cool in the tin for 10 minutes. Then, transfer to a wire rack and allow to cool completely—about 2 hours—until the caramel is glossy and firm.
  10. Once cooled, use a sharp knife to cut into squares or rectangles. For clean slices, dip the knife in hot water and wipe dry before each cut. Sprinkle with sea salt flakes if desired.
  11. Serve at room temperature, enjoying the crisp shortbread, gooey caramel, and a touch of saltiness on top. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Ensure the caramel reaches the right consistency—glossy and slightly firm—for clean slicing. Chilling the caramel layer helps achieve sharp edges. Feel free to add chopped nuts or sea salt flakes before serving for extra flavor.