Baby Russia.

Shortbread Caramel Sandwich Recipe

I’ve had a few questions about my shortbread caramel sandwiches, so here is the recipe!

Shortbread

1. Place 150g softened butter, 55g icing sugar (double sifted) and 1 teaspoon vanilla extract in an electric mixer and beat until pale and creamy (8 – 10 minutes).
2. Add 225g plain flour (the best quality you can afford, double sifted) and 2 tablespoons of cornflour (double sifted) and beat until a smooth dough forms.
3. Roll the dough out between two sheets of baking paper to about 7mm thick and refrigerate for at least 30 minutes.
4. Preheat oven to 180° C.
5. Use a cookie cutter (I like 5cm round cookie cutters for shortbread, but the size is up to you) to cut rounds from the chilled dough. Place the rounds on lined baking trays with room to spread.
6. Bake for about 10 minutes, or until a hint of gold starts appearing.
7. Cool on wire racks. Spread/pipe half the shortbreads with the dulce de leche and sandwich with the remaining shortbreads.

Dulce de Leche (Caramel)

1. Preheat the oven to 220° C.
2. Pour one can (400g) of sweetened condensed milk into a glass baking dish. Stir in a pinch of sea salt. Cover tightly with foil.
3. Make a water bath by placing the covered dish in a larger deeper baking dish and bake for about 1 hour (different ovens will require slightly different times). Ensure to top up the water bath during baking.
4. Once the Dulce de Leche is browned (the colour of caramel), remove from the oven and let cool. Once cool, whisk until smooth.
5. Store in the refrigerator until ready to use.