I haven’t had a great track record with caramel shortbread. I’ve burnt the caramel and struggled to get the shortbread off the tray etc. However. That time in my life is over and I now welcome my new and improved self. Behold, my successful caramel shortbread following James Morton’s recipe online. Dead simple and dirt cheap to make.
My tips for avoiding caramel shortbread disasters:
- Watch your shortbread in the oven and don’t let it go too dark around the edges
- Don’t over handle the shortbread dough- just bring it together and avoid excessive play
- Constantly stir the caramel on a medium heat, if you see dark brown bits bubbling up – whisk them away!
- Use your nose to check it’s not burning
- Don’t put the chocolate in the fridge once layered on top of the caramel- leave to cool at room temperature for excellent shine
- Line the tin with paper, so much easier than butter. Less risky!
- Don’t forget to buy the condensed milk (I always forget!)
This recipe uses salted butter for the shortbread and the caramel- I have to say NOM! Wouldn’t be the same without the salt.