Ingredients with Measurements:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (230g) butter, softened
- 2 tablespoons (30ml) cold water
- 1/2 teaspoon (2.5ml) salt
- 1/2 cup (115g) butter
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (60ml) light corn syrup
- 1/2 teaspoon (2.5ml) vanilla extract
Special Equipment Needed:
- 9-inch (23cm) square baking pan
- parchment paper
- medium saucepan
- wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) square baking pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, butter, water, and salt until a dough forms. Press the dough into the prepared pan and bake for 25 minutes.
3. Meanwhile, in a medium saucepan, combine the butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
4. Pour the caramel mixture over the shortbread and spread evenly. Bake for an additional 15 minutes.
5. Let cool completely before cutting into bars.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 350°F (175°C)
Serving Size: 9-inch (23cm) square
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 2g
Substitutions for Ingredients:
- Butter: margarine or coconut oil
- Brown sugar: white sugar
- Corn syrup: honey or maple syrup
Variations:
- Add 1/2 cup (50g) chopped nuts to the caramel mixture
- Add 1/2 cup (50g) chocolate chips to the caramel mixture
Tips and Tricks:
- Make sure to stir the caramel mixture constantly while boiling to prevent burning.
- Let the shortbread cool completely before cutting into bars to ensure they hold their shape.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
Serve the shortbread bars on a platter with fresh fruit and whipped cream.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Sprinkles
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Ice cream
Troubleshooting Advice:
- If the caramel mixture is too thick, add a tablespoon of water and stir until desired consistency is reached.
- If the caramel mixture is too thin, add a tablespoon of cornstarch and stir until desired consistency is reached.
Food Safety Advice:
- Keep the shortbread stored in an airtight container to prevent it from becoming stale.
- Make sure to use clean utensils when handling the shortbread.
Food History:
Shortbread is a traditional Scottish dessert that dates back to the 12th century. It is believed to have originated from a medieval biscuit called "biscuit bread" which was made with flour, sugar, and butter.
Flavor Profiles:
Sweet, buttery, and caramel-y.
Serving Suggestions:
Serve the shortbread with a cup of coffee or tea for a sweet treat.
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Taste: Buttery, Sweet, Caramelized, Rich, Crunchy