SALTED CARAMEL SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
- Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
- Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
- Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.
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Sifou Sebihi
[email protected]This is the best shortbread recipe I've ever tried! The shortbread is buttery and crumbly, and the caramel is perfectly salted. I love that it's not too sweet, so it's perfect for snacking on or serving with a cup of coffee.
MM Monir
[email protected]This was my first time making shortbread and it turned out great! The recipe was easy to follow and the shortbread was delicious. I'm so glad I tried this recipe.
Anibi Tajudeen
[email protected]I'm not a fan of shortbread, but I loved this recipe! The caramel was the perfect topping and the shortbread was surprisingly light and flaky. I will definitely be making this again.
Martin Gregory
[email protected]This recipe is a fail. The shortbread was dry and the caramel was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Salma Mejja
[email protected]The caramel was a bit too sweet for me, but the shortbread was perfect. I'll definitely be making this again, but I'll use less sugar in the caramel.
Lashae King
[email protected]This shortbread was a bit too crumbly for my taste, but the flavor was spot on. I think I'll try a different recipe next time.
Falcon Fist
[email protected]I've made this shortbread several times now and it's always a hit! It's so easy to make and the results are always delicious. The salted caramel is the perfect balance of sweet and salty. I highly recommend this recipe!
camden brown
[email protected]This recipe is a keeper! The shortbread is so buttery and flaky, and the caramel is perfectly salted. I love that it's not too sweet, so it's perfect for snacking on or serving with a cup of coffee.
Maqbool Jutt
[email protected]I made this shortbread for a party and it was a huge hit! Everyone loved the combination of flavors. The shortbread was easy to make and the caramel was the perfect topping. I will definitely be making this again.
Abdel majid
[email protected]This salted caramel shortbread is the perfect combination of sweet and salty. The shortbread is buttery and crumbly, while the caramel is rich and decadent. I loved the addition of sea salt, which really brought out the flavor of the caramel. I will