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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
Course Snack
Servings 12 Biscuits


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

Chocolate topping

  • 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.

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.

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