Homemade shortbread biscuits topped with a set caramel layer and coated in dark chocolate. The biscuits are easy to make and perfect with a cup of tea.
I have done lots of salted caramel recipes on this website but all of them are runny sauce. This salted caramel is a perfect set caramel using gelatine. It starts by making a dry caramel, before adding in the double cream and butter. Finally, it is set with gelatine leaves.
This recipes is perfect for making 10-12 biscuits depending on the size.
Chocolate & Salted Caramel Biscuits
- 100 g Cold unsalted butter
- 150 g Plain flour
- 50 g Caster sugar
Set caramel layer
- 150 g Caster sugar
- 250 g Double cream
- 50 g Butter
- 6 g Leaf gelatine
- 1/2 tsp Sea salt
- 150 g Dark chocolate
Set caramel layer
- Place the gelatine sheet in a bowl of cold water .
- Melt the caster sugar in a pan until it turn a dark amber colour to make a dry caramel.
- Remove from the heat and gradually add in the double cream whlist stirring.
- Once all of the cream is added, stir in the butter, so it melts in the residual heat.
- Sprinkle in the sea salt.
- Drain the gelatine sheet and squeeze out any excess water.
- Then add to the pan and stir until it has complete dissloved.
- Pour the salted caramel mixture into a clingfilm lined tin. Place in the fridge to set for 1-2 hours.
- In a food processor, blitz together all of the ingredients for the shortbread biscuit base.
- Pour the mixture out of the food processor and bring together to form a ball.
- Roll the mixture out to a thickness of ½ cm.
- Cut the out with a cookie cutter and place onto a baking tray lined with a silicon mat.
- Bake in the oven for 15-20 minutes or until golden brown
- Leave to cool on the baking tray for 10-15 minutes before transfering to a wired rack.
Dark chocolate topping
- Melt the dark chocolate in a bowl over a pan of simmering water
- Remove the set salted caramel layer from the fridge and using the same cookie cutter cut out piece of salted caramel
- Assemble the set salted caramel on top of the shortbread biscuit and topped with melted chocolate. Sprinkle sea salt over the top
The shortbread recipe is based off a recipe made by Donal Skehan. This is just a simple shortbread recipe using the classic 3:2:1 ratio of flour, butter and sugar.
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