Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1/2 cup (60 g) Icing (Powdered) Sugar, sifted
  • 2 cups (250 g) All-Purpose Flour
  • 1/4 teaspoon Fine Sea Salt (for dough)
  • 1 1/4 cups (250 g) Granulated Sugar
  • 1/4 cup (60 ml) Water
  • 3/4 cup (180 ml) Heavy Cream, warmed
  • 4 tablespoons (55 g) Unsalted Butter, cubed and cold
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Flaky Sea Salt (e.g., Maldon), divided

Instructions:

  1. Prepare the Tin: Preheat oven to 325°F (160°C). Line the 8x8 inch tin with parchment paper, leaving generous overhang on two sides (this acts as a sling later).
  2. Cream the Butter: In a mixer, beat the softened butter until light and fluffy. Gradually add the sifted icing sugar and fine salt, creaming until incorporated.
  3. Add the Flour: Reduce the speed to low. Gradually add the all-purpose flour until the dough just comes together. Do not overmix; the dough should be slightly crumbly but pressable.
  4. Press and Chill: Press the dough evenly into the prepared tin. Prick the entire surface liberally with a fork or pastry docker. Chill the pressed dough in the freezer for 30 minutes or the fridge for 1 hour.
  5. Bake: Bake the chilled shortbread for 20-25 minutes, or until the edges are very lightly golden and the centre looks matte and set.
  6. Cool Slightly: Remove from the oven and let cool in the tin for 10 minutes while preparing the caramel.
  7. Warm the Cream: Gently warm the heavy cream in a small saucepan or microwave until warm to the touch. Set aside.
  8. Make the Syrup: Combine the granulated sugar and water in a heavy-bottomed saucepan. Heat over medium heat, stirring occasionally just until the sugar dissolves. Stop stirring once it boils.
  9. Cook the Caramel: Boil the sugar syrup without stirring until it reaches a deep amber colour, around 340°F (170°C). This usually takes 8–12 minutes. Remove from heat immediately.
  10. Decant and Finish: Carefully and slowly whisk in the warm heavy cream (it will bubble vigorously). Next, whisk in the cubed cold butter until completely melted and smooth. Stir in the vanilla extract and 1/2 teaspoon of the flaky sea salt.
  11. Pour and Set: Immediately pour the warm caramel evenly over the slightly cooled shortbread base.
  12. Rest and Cool: Let the assembled bars cool completely at room temperature for about 30 minutes, then transfer the tin to the refrigerator and chill for at least 1 hour 30 minutes, or until the caramel is firm enough to cut cleanly.
  13. Cut and Finish: Use the parchment paper sling to lift the entire shortbread slab out of the tin. Use a sharp, hot knife to cut into even squares or fingers. Sprinkle the remaining 1/2 teaspoon of flaky sea salt over the caramel topping just before serving.