5 Ingredient Caramel Shortbread
This recipe offers a simple, healthier take on traditional shortbread by using unrefined sugar (rapadura or coconut sugar) instead of white sugar, resulting in a caramel color and delicate, melt-in-your-mouth texture. The dough comes together quickly with just five ingredients: melted butter, unrefined sugar, plain flour, rice flour, and sea salt flakes.
Ingredients 5
125 g butter, melted and cooled
1⁄4 cup unrefined sugar
1 cup plain flour
1 tbsp rice flour
Pinch sea salt flakes, crushed
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Method 10
Pre-heat oven to 160°C (conventional) / 140°C (fan-forced/convection).
Place and in the bowl of an electric mixer and whisk for a few minutes until creamy.
Add , and . Mix well with a wooden spoon until thoroughly combined.
Scoop into a round or square ceramic pie/cake pan (7.5-8inches base measurement). Press down the in an even layer with your fingers. Indent the edges with your fingertips to get a scalloped pattern.
Using a sharp paring knife, score the dough all the way to the bottom into 16 triangles (if using a circular pan) or 24 squares (if using a square pan).
Prick the evenly using a fork. Cover the top of the pan with a cling wrap and chill in the fridge for 20 minutes.
Remove the cling wrap and place the pan in the oven. Bake at 160°C (conventional)/140°C (Fan-forced) for approximately 25-28 minutes.
Towards the end of the baking cycle watch to see if the shortbread has reached the golden shade you like and pull it out sooner if you feel it is dark enough. It will continue to darken slightly as it cools.
When you pull the shortbread out of the oven and it is hot, cut the again with the paring knife over the previously scored guidelines. Allow the shortbread to cool completely. Go over the cuts once again with the knife to ensure the pieces are separated. Lift one out gently and then separate the rest.
Store in an airtight container in a cool corner of your kitchen for up to 4 days or in the fridge for up to 2 weeks.
Sneh Roy / Cook Republic's tips
It is important to use a small to medium-sized round pan. I used ceramic.
But the biggest trick here is to press down the shortbread dough into the tin and then, using a very sharp paring knife, cutting the shape you want (in this case, thin pie slices). You then freeze it and bake it. After baking ,while it is still warm, you use the same knife to cut through the shortbread guidelines you made earlier. And just like that, you will have clean slices, ready to be pulled out of the pan when cooled further.
