Crumbly shortbread with earthy salted caramel and dark chocolate
- For the shortbread:
- 235g soft, unsalted butter
- 90g caster sugar
- 1 1/2 tsp vanilla extract
- 25g cornflour
- 30g rice flour
- 260g plain flour
- 1g fine salt
- For the Miso Caramel:
- 410g can evaporated milk
- 175g dark muscavado sugar
- 45g sweet white miso paste
- 1tsp flakey salt
- 1tsp vanilla extract
- 175g dark chocolate (I used 70%)
- Pre-heat the oven to 150c fan or 170c oven. Line a 11×7 inch baking tin with greasproof paper hanging over the sides. Lightly grease the whole tin.
- In a large bowl, lightly beat the butter, sugar and vanilla for 2-3 minutes until pale.
- Add the flours and salt, and using a spatula, fold until a dough is formed.
- Turn the dough out into the baking tin and using your fingers or a spatula, press the dough into the corners of the tin and make sure the surface is even and flat.
- Bake for 32-38 minutes, turning once, until lightly golden. Leave to cool.
- Next, make the caramel. In a large saucepan, add the evaporated milk and sugar and place on a medium heat. Stir ocassionally for 5-8 minutes until it begins to thicken.
- Add the miso, salt and vanilla and whisk for 3 minutes, the mixture should bubble and get thick. Be careful as the mixture can sputter.
- Pour over the shortbread and leave to cool for a few hours.
- Melt the chocolate and pour over the caramel shortbread, use an offset spatula to distribute evenly.
- Leave to set in the fridge for 2 hours.
- Once set, use a hot sharp knife to cut into portions.
Store in an airtight container, or wrap the slices individually in cling film. Lasts for 3-4 days.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License