I absolutely love everything sweet and salty. I know it’s a big fad right now but even before I was in adoration of this combination. You might remember my “hot dogs with peanut butter” moment! Still has people thinking I am bizarre.
I found this “off-beat” (for lack of a better word) magazine called ReadyMade. It is about reusing/recycling/reducing…all my favorites! Sometimes they will have recipes, sometimes crafts, new ideas…etc…
Here is the link: ReadyMade Magazine
I found this magazine on-line at some point, and in the frazzleness (key word) of my brain I am unsure where!
Here is a great recipe from the magazine. I could not get it out of my head: Salted Caramel Shortbread! Well, Hello Gorgeous!
Funny thing is: I kept the recipe from the magazine. I tried to make their recipe for the shortbread and it was an epic fail. The dough was not forming, it was all crumbly. Even when I tried to cook it by pressing the dough at the bottom of pan…it wouldn’t hold together once cooked. I was mad. I found my recipe for shortbread cookies and remembered my friend Dee’s Heirloom Shortbread recipe. Success! I went on-line and the folks at ReadyMade had this caption about a “slight” misprint in the shortbread recipe they had in their magazine! Yes, thank you, I am not crazy or a bad cook/baker!
1 cup all-purpose flour
1/2 cup corn starch
1/2 cup confectioner’s sugar
1 1/2 stick unsalted butter, chilled and cubed
1 1/4 cup packed light brown sugar
3/4 cup heavy cream
6 tablespoons unsalted butter, softened
1 teaspoon crushed sea salt (I have coarse sea salt so I just crushed it a little more)
7 oz dark chocolate (70% cocoa)
Mix the shortbread ingredients together in a food processor. Form dough into a ball and wrap in plastic wrap (by the way, I had this huge fight with my plastic wrap…it was ugly! But I won!) Put dough in the fridge to rest for 1 hour.
Preheat your oven to 325F
Meanwhile, prepare a 9-inch-square brownie pan, grease your pan and line the base and sides with a single piece of parchment paper (see pic). Press your dough in your prepared pan. Poke holes all over your crust using a fork.
Bake in your preheated oven for 40-45 minutes, until light brown and starting to come away from the edges of the pan.
Cool your baked shortbread for 1 hour prior to making your caramel.