by Kitchen Butterfly
View
my 189 other recipes »
Kitchen Butterfly's Notes:
Expand
250g softened butter
Ask the
hotline about
this ingredient!
85g caster sugar
Ask the
hotline about
this ingredient!
300g plain flour
Ask the
hotline about
this ingredient!
2 Tablespoons ground almonds
Ask the
hotline about
this ingredient!
100g dulce de leche
Ask the
hotline about
this ingredient!
100g milk chocolate
Ask the
hotline about
this ingredient!
(Maldon) Salt flakes, to garnish
Ask the
hotline about
this ingredient!
Preheat the oven to 160 deg Centigrade (325 deg Fahrenheit)
Ask the hotline about this step!Mix the butter and sugar in a bowl with a wooden spoon till soft, about 1-2 minutes. Slowly add the flour, 100g at a time. If the dough becomes too stiff to stir, gently knead in the rest of the flour with your hands
Ask the hotline about this step!Grease and ‘flour’ (with the ground almonds) a shallow, round pan (about 2cm deep and 23cm diameter).
Ask the hotline about this step!Don’t be too fussed if dough breaks while trying to get it into the pan. Once in pan, press down with your fingers to ensure it is evenly spread out
Ask the hotline about this step!Slice through into wedges with a knife by cutting first into halves, then quarters then eights and then prick top the top with a fork
Ask the hotline about this step!Bake for 30 – 40 minutes in the centre of the oven or until firm to touch…and light brown in colour. Remove from oven and let cool. When cool, remove from tin and place on serving plate/stand.
Ask the hotline about this step!Spread dulce de leche onto shortbread and spread with a spatula. Then melt chocolate in a bain marie (a bowl set over simmering water in a pan). When melted, pour over dulce de leche and spread out with a spatula
Ask the hotline about this step!This is the stage when the chocolate shortbread is covered with a piece of foil and refigerated for the chocolate to harden.
Ask the hotline about this step!When hardened and before serving, sprinkle some seasalt flakes over the top. Warm a knife by dipping into some very hot water and slice. Enjoy!
Ask the hotline about this step!PS: should you have any bits left over, stir into softened vanilla icecream and serve
Ask the hotline about this step!These are wonderful KB, I was going to submit something similar but yours are outstanding. Must try!
Thanks sdebrango - I will have to meet you someday soon and give you a big hug XXXX
Would love to meet you! Love your recipes and photography. Hope you are settling in your new home.
Yum, KB! This sounds like a fabulous flavor combo. I love shortbread, and salted chocolate & caramel with it??? Yowza!
Yowza Yum!!!!! I love adding culinary exclamations to my vocab. Thanks hardlikearmour
Wow! This looks wonderful! I'm such a sucker for salted caramel and chocolate. Just can't help myself!
oh yum! this looks delicious ... love the maldon salt flakes!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Thanks fiveandspice. I'm a sucker for salted caramel and chocolate too!