Name: Shortbread cookies with salted caramel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: makes 14-16 cookies serving
Cuisine: Bake
Ingredients: 180 ml butter room temperature; 60 ml castor sugar; 2,5 ml vanilla essence; 375 ml flour cake; salt just a pinch; 1 caramel; 45 ml sea salt flakes; honeycomb chocolate bar roughly chopped

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Ingredients (8)

COOKIES

180 ml	butter — room temperature
60 ml	castor sugar
2,5 ml	vanilla — essence
375 ml	flour — cake
	salt — just a pinch

FILLING

1	caramel
45 ml	sea salt — flakes
	honeycomb chocolate bar — roughly chopped

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Method:

Preheat the oven to 180°C and lightly grease a baking sheet with butter or non-stick spray.

1. Cookies: Using an electric or hand beater, beat the butter and sugar together until light and fluffy and add the vanilla essence.

2. Add the flour and salt and beat until the dough comes together. Divide into 14-16 equal portions, roll into balls and arrange on the baking sheet. Using your thumb, make a deep indentation in the middle of each cookie. Bake for 15-20 minutes or until pale and golden. Remove from the oven and cool on a wire rack.

3. Filling: Once the cookies are completely cooled, spoon some of the caramel into the hollow in each, sprinkle salt over and top with chopped chocolate.