Name: Caramel and Chocolate Shortbread Cookies recipe
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Yield: 40
Ingredients: 250 g butter softened; 10 g butter *extra; 1/3 cup caster sugar; 2 1/4 cups plain flour; 1/4 cup rice flour; 0.6 cup salted caramel dessert sauce; 125 g dark chocolate chopped

by Australia's Best Recipes Team Last updated on 11/11/2020

The perfect bikkie for morning and afternoon tea. - Australia's Best Recipes Team

Ingredients

250 g butter softened
10 g butter *extra
1/3 cup caster sugar
2 1/4 cups plain flour
1/4 cup rice flour
0.6 cup salted caramel dessert sauce
125 g dark chocolate chopped

Method

Step 1

Using an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy. Add flours and beat until dough comes together.
Step 2

Turn onto a lightly floured surface. Knead until smooth. Divide into 2 batches.
Step 3

Roll each batch between 2 sheets baking paper until 5mm thick. Chill for 30 minutes.
Step 4

Preheat oven to 150C or 130C fan-force. Line 2 large baking tray with baking paper.
Step 5

Using a 5cm cutter, cut out rounds. Place on prepared trays. Reroll scraps to make about 40 biscuits. Bake for 30-35 minutes or until light golden. Cool on trays.
Step 6

Spread with caramel.
Step 7

Place chocolate in a microwave safe bowl. Microwave on high (100%) for 1 minute. Stir and microwave for 30 second bursts, stirring each time, until smooth. Add extra butter and stir to combine.
Step 8

Spread chocolate mixture over caramel. Stand for 1 hour to set.