Salted Caramel Shortbread Slices


For the shortbread

  • 175g/6oz unsalted butter
  • 75g/2.5oz golden caster sugar
  • Seeds from 1 vanilla pod OR 1tsp vanilla extract
  • 225g/8oz plain flour

For the caramel

  • 200g/7oz unsalted butter
  • 1x 397g tin of condensed milk
  • 4tbsp golden syrup
  • 1tsp sea salt

For the topping

  • 100-150g milk chocolate



  • Preheat the oven to 180C/Gas Mark 4
  • Grease and line a 20cm square tin
  • Rub the butter, sugar, vanilla and flour together to form a rough dough – don’t worry if it doesn’t all come together, it should be crumbly
  • Press the dough into the tin evenly and prick it all over with a fork
  • Bake the dough for 5 mins then turn the oven down to 150C/Gas Mark 2 and bake for another 35 mins.
  • Remove the tin from the oven and let the base cool in the tin
  • Now you can make the caramel. Add all of the ingredients to a large saucepan and bring to the boil for 10mins. I’d recommend stirring for the whole time even before it starts boiling.
  • After 10mins, the mixture should be golden and now you can pour it over the biscuit base. Use a spoon to level it all out.
  • Put your tin in the fridge to cool the caramel until it’s cool and slightly hardened.
  • For the topping, add the chocolate to a bowl and melt it over a sauce pan of simmering water.
  • Once melted, pour the chocolate over the caramel and level it out.
  • Return to the fridge to let it set.
  • Cut into as many or as few pieces as you like 🙂