I've been looking for a caramel flavoured shortbread recipe for a while now but with no luck - so I tweaked my passionfruit melting moments recipe and covered them in ccocolate. REALLY glad I went to the trouble to do this because they are divine!
Put your oven onto 180 C
Beat butter, vanilla and sifted icing sugar and brown sugar til light and fluffy.
Stir in sifted flours.
Spoon into piping bag fitted with a 1cm star nozzle.
Pipe 3cm wide rosettes onto a paper lined cookie sheet.
Bake 15 mins til lightly golden.
Cool on a wire rack.
Chop chocolate into a microwave safe bowl and microwave on medium power for 30 seconds. Take out and stir and put back in microwave. Remove every 30 seconds til smooth. 1 minute should do it
Add 2 tsp oii and stir well.
Dip tops of shortbread into chocolate and set aside to set.
Nutritional analysis per serving (40 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
I don't melt chocolate over the stove anymore. Doing it in the microwave in 30 second increments on medium power saves time, saves washing up and saves chocolate from seizing if any water happens to get in there.
You could also sandwich these together with Dulce de Leche and they'll be little caramel slice mouthfuls.
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