Easters about sweet stuff, right? About eating tons of chocolate and feeling completely guilt free about it. The fact that I ate a whole easter egg and 4 packets of M&Ms for breakfast this morning is completely acceptable, because its Easter.
Ok, so Easter is about more than chocolate. But you deserve these few days of gluttony after reluctantly giving up your daily snack of biscuits for lent, even though it only lasted a week. Who am I kidding, I eat like a ravenous monster most of the time, demolishing everything in my fridge like a lawnmower; lent is never going to work for me.
But for those of you who eat sensibly and whose diet doesn’t consist of 50% sugar, then this is a little bite size piece of indulgence. And for the rest of us who say yes whenever cake is offered, well this is just a mid-morning snack to fuel our sugar levels until lunch.
These biscuits are rich, buttery and melt in the mouth. Sandwiched between those two flaky shortbread disks is a silky and salty caramel. Just try to have some restraint with the caramel. Yes its just sitting on the counter and yes it is also too hot to eat right now. And yes you have just burnt your mouth, but it was totally worth it because it’s so delicious. Then you do it all over again because you have no will power.
Ingredients – Makes 20 Shortbread Biscuits (Sandwiched)
- 125g unsalted butter, softened
- 55g castor sugar
- 180g plain flour
Salted Caramel – Recipe from Brown Eyed Baker – (Makes 1 Jar)
- 225g castor sugar
- 85g unsalted butter
- 120g Double/Heavy cream
- 1/2 tbsp. flaky sea salt
The day before, or a few hours before, start your salted caramel. This allows it time to cool down and set a little so that it doesn’t ooze out of your biscuits! Make sure you have everything weighed out before you start.
Place the sugar into a large saucepan. Make sure you choose a deep pan as the caramel will bubble up later on. Heat the sugar on high heat, whisking occasionally. Lumps of sugar will form but these will melt too. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue to cook until the caramel reaches a deep golden colour. Keep an eye on the caramel at this point as it can easily go too dark.
Whisk in the butter until it is completely melted. Be careful as the caramel will bubble up. Take the caramel off the heat and slowly add in your cream, whisking as you do. Again the caramel will bubble up! Once the cream is mixed in, add your salt and pour into a jar. Leave out to cool to room temperature, then refrigerate for up to 2 days.
Cream the butter and sugar in a medium bowl, using either a wooden spoon, the paddle attatchment on a stand mixer or an electric whisk. Then add in your flour and mix until incorporated. The dough will look crumbly. Knead the dough a bit inside the bowl to bring it together, then tip it out onto a lightly floured surface. Knead a few more times until the dough forms a ball.
Place a piece of greaseproof paper underneath the dough, big enough so that you can roll the dough out to 1/2 cm thick. Do so and then place into the fridge for 30 minutes to firm up. Preheat the oven to 170 degrees C. Once the shortbread has become firmer, cut out the disks using a plain circle cutter. I used a 1 1/2 inch cutter (38mm).
Place onto a greaseproof tray or onto a tray prepared with baking parchment. Bake for 7-9 minutes. Be very careful as they can over-bake very quickly. Transfer to a cooling rack as soon as they come out of the oven using a palette knife. Re-roll any scrap dough and cut more biscuits. You may have to refrigerate the dough again if it becomes too warm and soft. The cool temperature of the dough helps to keep the biscuits shape whist baking.
To finish: Slather on a load of caramel and gobble down. Be prepared to get messy.