Roasted Almond and Caramel Shortbread
Photography by Claire Aldous.
Shortbread lends itself perfectly to a rich sticky topping and this one of salted caramel and roasted almonds is delicious – ideal with a cup of coffee anytime of the day.
INGREDIENTS
Shortbread
1½ cups plain flour
4 tablespoons cornflour
pinch sea salt
½ teaspoon baking powder
1 cup icing sugar
150 grams butter, diced
1 teaspoon vanilla extract
Topping
¾ cup brown sugar
135 grams butter, diced
3 tablespoons runny honey
2 tablespoons cream
1 teaspoon vanilla extract
¼ teaspoon sea salt
1½ cups skin on roasted almonds, roughly chopped
To finish
50 grams good dark chocolate, finely chopped, optional
23cm square cake tin greased and fully lined with baking paper, bringing it right up the sides of the tin
METHOD
Preheat the oven to 180°C.
Shortbread: Place all of the ingredients in a food processor and process to a fine crumb. The mixture will be dry. Tip into the tin and press firmly with your fingers, then with the back of a teaspoon to make an even layer, especially around the edges. Make sure it’s well packed into the tin. Bake for 20 minutes until golden, turning the tin for even browning.
Topping: Place all of the ingredients except the almonds in a medium saucepan and slowly bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then stir in the almonds. Set aside.
Remove the shortbread from the oven and pour over the nut caramel, spreading the nuts evenly.
Bake for a further 10 minutes until the caramel is bubbling and golden.
Cool for 5 minutes then sprinkle over the chocolate if using. Leave for a couple of minutes to soften then spread to a thin layer. Cool completely in the tin. Use a large, very sharp knife to into fingers or squares. Make about 25 pieces.
Pantry note: Look for whole roasted almonds in the loose bins section at the supermarket.
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