Salted Caramel Shortbread with Schwartz

My girls all love baking, ever since they were big enough to sit on the kitchen worktop, they’ve been helping me to bake cakes. Now they are at the point they can go off and make things all by themselves. Nothing beats having kiddos who are big enough to bake you a cake! Schwartz got in touch last week and asked if one of my girls would be interested in creating a recipe with some of their herbs or spices and videoing it to share here. Kiki was very excited at the idea, and spent an hour trawling through ideas for waht she might like to bake.

She opted to make a variation on Millionaires Shortbread – with salted caramel and a vanilla & cinnamon shortbread base {she shares my love of salted caramel!!} She worked out what we needed, made a shopping list and baked it {pretty much} all by herself. I can confirm it tastes just as amazing as it looks, though in our house a batch only lasted a day! {double batch next time I think!!}

I N G R E D I E N T S

350g butter
250g flour
75g caster sugar
1tsp Schwartz Ground Cinnamon
1/2 Schwartz Vanilla Pod
200g chocolate
Sea Salt
1 can Caramel filling

This is my entry for the Firelabel best-dressed baker competition

H O W ~ T O

1| Pre-heat oven to 180C, grease a 7″ square baking tin.
2| Place your butter, sugar, flour and cinnamon in a bowl. Cut open the vanilla pod and scrape the inside into your bowl too.
3| Mix together until it forms a dough, press into your tin and level wit ha sppoon. Bake for 20-25 mintues until golden. Leave to cool.
4| Spoon your caramel filling over the cooled shortbread.
5| Melt the chcolate in a bowl over a pan of simmering water. Pour over the caramel.
6| Sprinkle with sea salt and leave to set. Cut into squares and enjoy!

Here’s Kiki in action making the shortbread:

Post in association with Schwartz. As always, all words & opinions are my own, and all baking skills are Miss Kiki’s ;)

this is my entry to the Furniture at Work’s Office Elevenses recipe eBook.