- 1 cup all-purpose flour
- 1⁄2 cup cornstarch
- 1⁄2 cup confectioners’ sugar
- 1 stick unsalted butter, chilled and cubed
- 1-1⁄4 cups packed light brown sugar
- 3⁄4 cup heavy cream
- 6 tablespoons unsalted butter, softened
- 1 teaspoon crushed
- sea salt
- 7 oz. dark chocolate (70% cocoa solids)
1 Preheat the oven to 325ºF.
2 Either mix the shortbread ingredients together in a food processor or do it the traditional way by sifting the flour, cornstarch, and confectioners’ sugar into a large bowl, adding the cubed butter and using clean fingertips to rub together until a dough forms.
3 Wrap the shortbread dough in plastic wrap and put in the fridge to rest for 1 hour. Press the rested dough into a 9-inch square brownie pan with your hands, base and sides lined with a single piece of foil or baking parchment. Use the back of a spoon to flatten it.
4 Prick the top of the shortbread all over with a fork and bake in the preheated oven for about 40–45 minutes, until light brown and starting to come away from the edges of the pan. Allow to cool in the pan for at least 1 hour before you make the caramel.
5 To make the caramel, put the sugar and cream in a heavy-based saucepan and set over low heat. Heat gently, stirring with a wooden spoon as it comes to a boil. Once it is boiling, add the butter and stir. Bring the caramel back to a boil and let it bubble gently for 5 minutes, stirring occasionally.
6 Take the caramel off the heat, add the salt, stir vigorously to ensure that it is thoroughly mixed in and then, working quickly, pour the caramel onto the cooled shortbread. Put the pan in the fridge for at least 1 hour to cool and set. Once the caramel has set, melt the chocolate following the instructions for seed tempering.
7 Pour the melted chocolate on top of the caramel and spread it evenly with a rubber spatula.
8 Leave the chocolate to set before lifting the shortbread out of the pan (using the foil or baking parchment) and cutting into squares with a hot knife.
Note: The caramel squares will keep stored in an airtight container in the fridge for up to 3 days.
Makes 16 squares.
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Excerpted from Chococo Chocolate Cookbook. Copyright © 2011 by Claire Burnet. Photography Copyright © 2011 by Jonathan Gregson. Excerpted by permission of Ryland Peters & Small. All rights reserved.