Miso Caramel Shortbread

Miso Caramel Shortbread

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%)


  1. 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.
  2. In a large bowl, lightly beat the butter, sugar and vanilla for 2-3 minutes until pale.
  3. Add the flours and salt, and using a spatula, fold until a dough is formed.
  4. 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.
  5. Bake for 32-38 minutes, turning once, until lightly golden. Leave to cool.
  6. 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.
  7. 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.
  8. Pour over the shortbread and leave to cool for a few hours.
  9. Melt the chocolate and pour over the caramel shortbread, use an offset spatula to distribute evenly.
  10. Leave to set in the fridge for 2 hours.
  11. 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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Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License