Salted Caramel Shortbread

salted caramel shortbreads

These salted caramel shortbreads are a cut above the rest, and are a great option when you want to spend an evening baking with the kids. 

Prep time: 80 minutes

Cook time: 35 minutes

Servings: 16 people


Line a 18x27cm (7x11in) rectangular cake tin with nonstick baking paper.

Heat the oven to gas 4, 180˚C, fan 160˚C.

Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Beat in the flour until it forms a soft dough.

Press the mixture evenly into the prepared tin.

Bake for 20-25 minutes until pale golden.

Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat.

Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.

The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.

Stir in 1tsp salt, then pour the caramel over the shortbread and leave to set for an hour or until chewy.

Put the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water).

Pour melted chocolate over the caramel.

Leave in a cool place to set, then cut into squares. Keep in a tin for up to 1 week.


For the Shortbread

185g butter
75g caster sugar
250g plain flour

For the Caramel Filling

185g butter
75g caster sugar
3tbsp golden syrup
300g sweetened condensed milk
1tsp salt

For the Chocolate Topping

150g milk or plain chocolate, chopped