Title: Caramel crunch shortbread
 Categories: Dessert
      Yield: 12 Servings
 
    1/2 c  Unsalted butter
    1/2 c  Packed dark brown sugar
      1 c  Plus
      3 tb Cake flour
 
  Heat oven to 375. Melt butter in small saucepan over medium heat; stir until butter browns
  lightly, about 2 to 3 minutes; don't let become too dark. Remove
  saucepan from heat. Immediately stir in brown sugar and flour. Add 1
  T. water; mix to make firm, crumbly dough. Scrape dough into 8: round
  cake pan; pat dough into a solid even layer over bottom of pan. With
  a fork, make perforated lines in top of dough, dividing into 12
  wedges. Bake in 375 oven for 20 minutes. Cool in pan on wire rack for
  15 minutes. Unmold; let cool completely. Cut into wedges along
  perforated lines. Makes 12.