Caramel Crunch Shortbread
Last updated 6/12/2012 1:12:12 AM. Recipe ID 40051. Report a problem with this recipe.
Title: Caramel crunch shortbread
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.
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