For indulgent after-dinner moments, Le Creuset makes it worth enjoying the decadence of these richly moreish salted caramel chocolate shortbread bites. The Bakeware 28cm Rectangular Cake Tin makes it easy to create an evenly-baked biscuit.
Ingredients
Method
Ingredients
For the base:
- 270g plain flour
- 180g butter
- 90g caster sugar
Filling:
- 2 x 400g salted caramel spread
Topping:
- 2x200g bar milk chocolate
- 50g butter
- 1 teaspoon sea salt crystals
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Method
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1Preheat the oven 190ºC / fan 170 ºC / Gas Mark 6
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2Place the flour, butter and caster sugar in a bowl and rub together until the mixture has formed a crumb which sticks together when you press it.
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3Tip the crumb into the 28cm Rectangular Cake Tin and press down firmly with the back of a spoon.
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4Prick with a fork all over and bake in the oven until the shortbread is a pale golden brown (around 20–30 minutes).
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5Leave to cool and then spread the caramel over the top and place in the fridge for 30 minutes.
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6Gently melt the chocolates and butter together in a heat-resistant bowl over a pot of hot water and then pour over the caramel.
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7Sprinkle with sea salt flakes.
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8When the chocolate has nearly set, mark into 18 rectangles.
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9Once completely set, tip out the traybake onto a board and cut into pieces.
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