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Caramel loaded shortbread cookies.

Servings: 25


  • 300 g plain flour
  • 150 g soft butter
  • 100 g caster sugar
  • 50 g brown sugar
  • 25 g fresh milk cream
  • 1 egg


  • Put caster sugar in a saucepan, turn the fire on and let the sugar melt and become gold without touching or stirring.
  • When the caramel is done remove from fire and add warm milk cream, mix well and add soft butter little by little, always stirring.
  • Put the caramel into a bowl, be sure it's almost cool and add flour and brown sugar.
    Knead with a spoon and add the egg.
    Knead until you have a smooth loaf, wrap in cling film and let it rest in fridge for 20 minutes.
  • Make some rolls ( sausage like) out of the dough and let them rest in fridge, wrapped, for about 1 hour then roll them into brown sugar ( you can use milk or beaten egg to help sugar to stick, I had not this need) and slice them into thick cookies.
  • Put them on a baking tray and bake at 170°C/ 340°F for about 20 minutes.
  • Wait until cool before touching, they last about a week in a tin box.