Salted Caramel Shortbread Bites

Oh good grief! These little bites are ridiculously delicious and even more ridiculously easy to make! I used an adjusted Millionaires shortbread recipe but instead of chocolate, I sprinkled with sea salt. I can't believe how good the caramel tastes with the added sea salt. It's a beautiful combination. They are extremely moreish and addictively yummy! Bake at own risk ...

You will need:

 

For the Shortbread

175g/6oz unsalted butter

75g/2.5oz caster sugar

1tsp vanilla extract

225g/8oz plain flour

 

For the Caramel

200g/7oz unsalted butter

397g/14oz can condensed milk

4tbsp golden syrup

 

Sea salt to sprinkle on top

 

What to do:

1. Preheat an oven to 180C then grease and line your chosen tin. I used a, roughly, 25cm x 18cm tin, but anything around this size will do. The key part is that the tin is at least 3cm deep.
2. Rub together the butter, sugar, vanilla extract and flour in a bowl; it's easiest to do this by hand. When you have a rough dough, press it into the bottom of your tin making sure it fully covers the bottom and is in an even layer. Prick the dough all over with a fork.
3. Put the dough in the oven for 5 minutes, then reduce the heat to 150C and bake for 30minutes or till the dough is firm to the touch.
4. When the shortbread is done leave it on the side to cool and start on the caramel. Add the butter, milk and syrup in a sauce pan and bring to the boil for 10 minutes; stir periodically just be sure nothing sticks to the bottom of the pan.
5. Wait just a minute for the caramel to stop bubbling and then pour onto the shortbread.
6. Now place your tray in the fridge to allow the caramel to set. Probably give it a couple of hours.
7. When it's ready simply cut into the desired bite sizes and sprinkle with sea salt. No specific measure here, just as much as you like.
8. Now, enjoy ... /try to resist the entire tray/stop everyone in the vicinity from eating the whole tray!

These bites are so de lish, they are great nibbles for a party, desert or even a gift! I recommend storing them in a fridge between nibbling just to stop the caramel going too soft unless you prefer it that way. I'd love to know if you get to try this recipe so let me know if you do!