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INGREDIENTS

Metric
Imperial
  • 60g Castor sugar
  • 130g Butter (at room temp)
  • 1tsp Vanilla essence
  • 180g SASKO Cake Wheat Flour
  • 2tbsp Corn flour
For the salted caramel:
  • 1 cup Castor sugar
  • 130g Butter
  • ½ cup Cream
  • 2 Pinches of flaked sea salt (not table salt)
  • *You should use sea salt flakes such as 'Maldon salt' rather than table salt as the flavour is far superior and you will taste the difference in the finished product.
  • 2.12 oz Castor sugar
  • 4.58 oz Butter (at room temp)
  • 1tsp Vanilla essence
  • 6.35 oz SASKO Cake Wheat Flour
  • 2tbsp Corn flour
For the salted caramel:
  • 8 oz Castor sugar
  • 4.58 oz Butter
  • 4 oz Cream
  • 2 Pinches of flaked sea salt (not table salt)
  • *You should use sea salt flakes such as 'Maldon salt' rather than table salt as the flavour is far superior and you will taste the difference in the finished product.

METHOD

  1. Preheat the oven to 170°C and grease and line a 20cm square or similar sized baking tin
  2. Cream together the butter and sugar
  3. Add the vanilla essence and mix until incorporated
  4. Mix the SASKO flours together and add to the butter mixture
  5. Rub the butter and sugar mixture into the SASKO cake wheat flour until it begins to come together in a breadcrumb-like dough mixture, it will not come together to form a ball of dough, but this is what will keep the shortbread ‘short’
  6. Transfer the crumbly dough mix into the baking tin and press it down into the tin with your fingers before using a spatula to even out the top
  7. Bake in the oven for approximately 25 minutes, until the shortbread is just beginning to turn golden
  8. Remove from the oven
Method For Salted Caramel
  1. Place the cream and salt in a saucepan
  2. Heat together gently until the cream is warm, then remove from the heat, do not boil
  3. Place the sugar into a high-sided saucepan on medium-high heat until it begins to melt in areas
  4. Swirl the sugar around in the saucepan to ensure that the sugar melts evenly
  5. Continue to swirl until the sugar has all melted and is beginning to turn golden in colour
  6. Be careful that you don’t burn the sugar
  7. Once the butter is incorporated, slowly pour in the cream while swirling the saucepan
  8. Once all the cream has been added, whisk the caramel on the heat for a further minute before removing from the heat
  9. Use a teaspoon to taste a little of the caramel, make sure it’s cooled before tasting
  10. If you’d like to add a little more salt at this point do, and stir through until it’s dissolved
  11. Pour the hot salted caramel over the shortbread and allow to cool completely
  12. Set in the baking tin before removing from the baking tin and cutting into squares

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