Try this Salted caramel shortbread recipe, or contribute your own.
Suggest a better descriptionMake caramel, heat the sugar in a even layer in a frying pan until it melts, and starts to bubble to a golden brown, swirl the pan if you need to keep the melting and browning even, add good pinch of salt flakes and tip onto a oiled baking sheet, set on wooden board, cool then break into pieces.
Whizz the butter and sugar in a food processor until you have a smooth paste, add all flours, and pinch of salt, and whizz to form a dough, tip onto a lightly floured board pat out gently and sprinkle with the caramel chips, fold in half and then transfer to tin, and push into it, cover and chill 30 mins, heat 180 bake 25-30 cool in tin for 5 mins, then mark lines.
Heat choc in bowl over water, pour over shortbread, sprinkle over salt flakes.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 282 | ||
Calories from Fat: 141 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 34mg | 10 % | |
Sodium 103.5mg | 4 % | |
Potassium 183.6mg | 5 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 28.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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