Print
Salted Caramel Billionaire's Shortbread

Salted Caramel Billionaire’s Shortbread


  • Author: Craig
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 12 1x

Description

This recipe was inspired by one that was included in a Buzzfeed article a few months back. They got several of their component layers from packets though, so the shortbread is adapted from my GBBO cookbook and the caramel was made from memory. Ensure you have lots of time (ideally a whole evening) as you need to ensure each section is fully cooled before adding it on – it’s not time intensive, you can come and go from it, but beware that you can’t do it all in an hour.


Scale

Ingredients

for the shortbread:
200g plain flour
25g corn flour
150g butter
75g caster sugar
1 pinch of salt

for the caramel:
60g caster sugar
1 knob butter
40ml double cream
2 tbsp water

for the cookie dough:
125g plain flour
85g golden caster sugar
120g butter
125g dark chocolate chips
1 pinch salt
1/2 tsp vanilla extract
2 tbsp double cream

for the chocolate:
200g dark chocolate
3 tbsp smooth peanut butter


Instructions

Start by greasing the base of a disposable foil tray (which, obviously, you’re going to reuse/recycle after use) and turning the oven to 170ºC.

Quickly make the caramel. Measure the sugar into a saucepan and put it over a medium heat on the hob. Let it melt about 1/3 of the way, then start stirring and keep going as it all melts and turns a beautiful brown colour. Once it’s all melted take it off the heat and add the butter followed by the water. It will spit and cause a burst of steam (so be careful), but keep stirring. If it crystallises a bit, return to the  heat and stir it out. Stir in the cream in two parts and once fully mixed set to one side.

Put the butter and sugar for the shortbread into a large mixing bowl and combine them together until they are silky smooth and fluffy. At this point, crack in the egg and sift in the flours. Mix together with your hands until it forms a light crumb texture, then bring it together. Chill for 25 of minutes then roll out so it fits the base of your tray. Fork liberally (although not all the way through), this will reduce any rising. Bake in the centre of the oven fro 20 minutes, or until just turning golden brown and firm to the touch.

The cookie dough is really simple. Mix the sugar and butter, creaming them together until smooth. Then add in the salt, cream, flour, and vanilla – mix until it’s all combined. Fold in the chocolate chips and then set to one site.

Once the shortbread is cooled fully, pour the caramel over the top and spread it thoroughly – right into the corners. Then let it set and cool, so the cookie dough can be spread over it. Put a pyrex bowl over a pan of simmering water and break the dark chocolate in to it. About two-thirds through the melting, add in the peanut butter and stir it all together. Once melted, take off the heat and set to once site. Using a wooden spoon, mix the cookie dough again, then spread over the caramel layer.

Drizzle the chocolate liberally over the top and level the chocolate by tilting the tray from side to side so it gets into all the corners, then use a spatula to make the top smooth.


  • Category: Baking