Directions
- 1Create a shortbread by combining melted butter with flour, sugar, cornstarch and salt.
- 2Press the cookie dough into a parchment-lined baking pan and bake at 350°F for 30-35 minutes.
- 3Combine brown sugar and butter in a saucepan and boil for about two minutes.
- 4Add heavy cream and salt, and boil for another two minutes.
- 5Place on back burner to simmer for around seven minutes and let cool.
- 6Pour the salted caramel over the chocolate blend and whisk until smooth.
- 7If the ganache splits, place it in a double boiler, add some hot water and whisk until smooth.
- 8Pour the smooth salted caramel chocolate ganache over the baked shortbread.
- 9Smooth it out before topping with flaky salt.
- 10Refrigerate for 3 to 4 hours to firm up.
- 11Once firm, slice and enjoy.
Ingredients
- 2 cups All-Purpose Flour
- 2 Tbsp Cornstarch
- 0.25 cup White Cane Sugar
- 1 tsp Kosher Salt
- 1 cup Unsalted Butter
- 0.75 cup Brown Sugar
- 0.75 cup Unsalted Butter
- 0.75 cup Heavy Cream
- 1 tsp Kosher Salt
- 0.25 cup chopped Dark Chocolate
- 0.5 cup chopped Milk Chocolate
- 1 flaky salt
Equipment
ovenbaking panwhisksaucepanspatula
Related recipes
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m
Shepherd's Pie
British · Dessert1h
Family meals: Easy fish pie recipe
British · Dessert1h
Chocolate Sticky Toffee Pudding
British · Dessert
Chocolate Fudge Cake Trifle
British · Dessert