Ingredients with Measurements:
-2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1 cup (2 sticks) unsalted butter, softened
-3/4 cup granulated sugar
-1 teaspoon pure vanilla extract
-1/2 cup caramel sauce
-1 teaspoon coarse sea salt
Special Equipment Needed:
-9-inch square baking pan
-Parchment paper
-Mixing bowl
-Electric mixer
-Spatula
-Knife
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, beating until just combined.
5. Press the dough into the prepared pan. Bake for 25 minutes, or until the edges are lightly golden.
6. Let the shortbread cool in the pan for 10 minutes.
7. Spread the caramel sauce over the shortbread. Sprinkle with the coarse sea salt.
8. Let cool completely before cutting into bars.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: Makes 16 bars
Nutritional Information (per serving):
Calories: 200
Fat: 11g
Carbohydrates: 24g
Protein: 2g
Substitutions for Ingredients:
-For the all-purpose flour, you can substitute gluten-free all-purpose flour.
-For the butter, you can substitute vegan butter.
-For the caramel sauce, you can substitute your favorite chocolate sauce.
Variations:
-For a chocolate twist, add 1/2 cup of semi-sweet chocolate chips to the dough before baking.
-For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the dough before baking.
Tips and Tricks:
-For an extra-crispy shortbread, bake for an additional 5 minutes.
-For an extra-rich shortbread, add an extra tablespoon of butter to the dough.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the shortbread bars on a platter with fresh fruit and a drizzle of caramel sauce.
Garnishes:
Garnish with a sprinkle of coarse sea salt or chopped nuts.
Pairings:
Pair with a hot cup of coffee or tea.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
If the shortbread is too crumbly, add an extra tablespoon of butter to the dough.
Food Safety Advice:
Store in an airtight container at room temperature for up to 1 week.
Food History:
Shortbread is a type of biscuit that originated in Scotland in the 12th century.
Flavor Profiles:
This shortbread has a buttery, sweet, and salty flavor.
Serving Suggestions:
Serve as a dessert or snack.
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