Chocolate & Salted Caramel Biscuits
A beautiful buttery shortbread biscuit, with a silky set salted caramel layer and topped with dark chocolate
Prep Time 2 hrs
Total Time 2 hrs
Shortbread Base
- 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
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.
Shortbread base
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.
Assembling
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