I’m going to start yet another blog post with “what the heck!?!?! It’s June already?????!!!!” We’re on the countdown to summer and boy is it approaching quickly. My mind is starting to drift at work from everything I need to do to thoughts of the Oregon Coast and camping with my kids. Oh how I love summertime!
The first Monday in June means it’s another Secret Recipe Club reveal day. I love being a part of SRC. I get to see new blogs and add to my never ending “I need to make that” list. This month was no exception! My secret blog for this month was Baking Fanatic. Ummm, hello. Perfect blog name. Phillip, the author of this wonderful blog, lives in the UK. He and I have a lot in common. He loves to bake (especially for others) and has taught himself many of the things he knows. I love that he makes a comment about his Golden Girls collection! Best show EVER! My friends and I joke that that’s going to be us when we get old and wrinkly (and we all fight over who is going to be Blanche.)
When I first started perusing Philip’s blog I had every intention of making something savory. I always go straight for the dessert tab on blogs and I’m trying to be better about that. (Just as a side note, it’s not really working. I still go to the desserts tab, but at least I’m trying. Right?)
When I came across the recipe for Prawn Gyoza I almost stopped looking. I knew that would be a recipe that my kids and I would scarf down and love completely. But, like any dessert crazed person would do, I kept looking. You know, just in case. What did I find? Chocolate Croissants. Oh boy! My absolute favorite thing when I was a child. Most kids want cupcakes or popsicles. Not me. I always asked for a chocolate croissant. Yep, that’s what I was going to make.
Life is never that simple, tho. As I was walking away from my computer I noted the word shortbread and bam, I was in trouble. Because what do I love more than chocolate croissants? Shortbread. And the recipe I find wasn’t just any shortbread recipe, it was for Salted Caramel Shortbread. (If you were in my head right now you would hear music playing. That’s how excited I was.)
So it was decided! Salted Caramel Shortbread it was. And was I glad I chose this recipe. They were delicious!
The shortbread cookie is flaky and buttery and fantastic.
Then top it with homemade caramel (yes, please!)
Sprinkle on a little salt and then cover them with chocolate.
I had every intention of drizzling some white chocolate over these but I was so excited when they were covered in chocolate I started eating them. (Don’t judge me. They are that good.)
Doesn’t it look amazing?
Ingredients
- 1 cup salted butter
- 1/2 cup powdered sugar
- 1 1/2 cups AP flour
- 1/2 cup corn starch
- Pinch of salt
- 1 1 /2 cups granulated sugar
- 6 Tbsp salted butter
- 1 cup heavy cream
- 1 teaspoon best quality sea salt, finely crushed.
- 3/4 cup best quality milk chocolate (or dark if preferred)
- 1/4 cup best quality white chocolate
Instructions
- Preheat oven to 300 degrees.
- Mix the flour, corn starch and salt into a bowl. Mix in the sugar and rub in the butter until a dough is formed – don’t overwork or the biscuits will be too tough and will not melt in the mouth. You can chill the dough for about 30 minutes, which makes it easier to roll out.
- Roll the dough out thinly (this is easiest rolled between two sheets of baking parchment) and cut into small circles with a plain cutter. Prick each with a fork and chill for about 20 minutes.
- Bake for about 12-14 minutes, until lightly golden brown.
- Cool on a wire rack until cool.
- Heat the sugar in a medium saucepan over medium-low heat. Be patient: it will melt and become a dark honey-colored liquid caramel. Don’t stir during this stage or the sugar might crystallize but you can gently shake the pan to help any undissolved sugar mix into the molten liquid.
- Stir the butter into the caramel until completely melted and slowly pour in the cream, being careful as it will splatter somewhat.
- Let the mixture to boil for 1 minute – keep an eye on the pan and turn heat down if the caramel is in danger of rising up and out of the pan.
- Remove from heat and stir in the salt. Allow to cool.
- Put a small amount of caramel on the top of each cookie and smooth out a little. Don't go too close to the edge.
- Melt the milk chocolate. Dip each cookie, caramel side down, into the chocolate quickly and then place the cookies, chocolate side up on a wire rack until the chocolate has set. Dip again in chocolate if you want a thicker chocolate layer.
- Melt the white chocolate and drizzle over the cookies.
These look awesome, yummy! I’d cut back on the salt because the salted caramel trend leaves me cold, but they still look fantastic.
Oh. Em. Gee. These look delicious!! Thanks so much for discovering these!! They are a must make.
BOOKMARKED! These look totally DIVINE and I must make them soon! What a FAB piock for SRC and so naughty too, but VERY nice of course! Karen
Oh yes, those do look absolutely amazing!
And I’m with you – how can it be June already?
Thank you for choosing this recipe: they look wonderful. And thank you for your lovely words. Ah yes, The Golden Girls….still makes me laugh so much when I re-watch them.
I, too, have a penchant for savoury food, but when it comes to sweet food, this is right up there for those occasional naughty treats!
Wow! They look amazing!
the words salted caramel get me drooling like a Pavlov’s puppy…
love it. Adore it…
on top of shortbread cookies? weakness in the knees!
great pick!
These cookies look fantastic – a combination of my favorite things, caramel and chocolate. Great pick! I am glad you kept looking.
Oh these look so good! These flavors are some of my favorites so I would love the sweet/salty cookie! YUM!
Omg! I’m in love, shortbread (I have them almost every other day!), caramel and chocolate. I am not a good baker at all but I got to try this recipe!