Salted caramel shortbread

In the world of desserts, few flavour combinations are as harmonious and indulgent as the marriage of sweet and salty. Salted caramel shortbread cookies perfectly capture this exquisite contrast, offering a symphony of flavours and textures that leave your taste buds dancing. In this blog post, we’ll explore the delicious world of salted caramel shortbread, its mouth-watering history, and provide you with a delectable recipe that will satisfy your sweet and salty cravings.

Ingredients for Salted Caramel Shortbread Cookies:

For your batch of Salted Caramel Shortbread Cookies, you’ll need:

For the Shortbread:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • A pinch of salt

For the Salted Caramel:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon flaky sea salt, for sprinkling


For the Shortbread:

  1. Preheat Your Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes of mixing with an electric mixer.
  3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and a pinch of salt to the mixture. Mix until the dough just comes together. Be careful not to overmix; you want a crumbly, sandy texture.
  4. Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
  5. Form the Cookies: Roll out the dough to about 1/2 inch (1.27 cm) thickness. Use cookie cutters to cut out your desired shapes or simply cut the dough into squares or rectangles.
  6. Bake to Perfection: Place the shortbread cookies on the prepared baking sheet and bake in the preheated oven for approximately 15-18 minutes, or until the edges become slightly firm and they no longer look wet on top.

For the Salted Caramel:

  1. Prepare the Caramel Sauce: In a saucepan, combine the granulated sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber colour.
  2. Add the Butter and Cream: Carefully add the butter and heavy cream to the caramel (be cautious, as it may bubble up). Stir until the mixture is smooth and well combined. Remove it from the heat.
  3. Assemble the Cookies: Once the shortbread cookies have cooled, drizzle the salted caramel over them, and sprinkle with flaky sea salt.
  4. Cool and Enjoy: Let the cookies sit until the caramel sets, then savour the symphony of flavours in every bite.

Salted caramel shortbread cookies are a testament to the exquisite interplay of sweet and salty in the world of desserts. These cookies are a luxurious treat that elevates the classic shortbread to a new level of indulgence.

So, roll up your sleeves, prepare your ingredients, and embark on the delightful journey of creating these sweet and salty delights. Share them with friends and family, and savour the perfect balance of flavours and textures that salted caramel shortbread cookies have to offer.