Recipe: Caramel Shortbread Cookies
Caramel shortbread cookies – with Dulce de Leche flavoured Eagle Brand Sauce.
So good – the recipe (I only made a few adjustments) is adapted from the Eagle Brand site – the directions are below.
Ingredients
Shortbread
- 3/4 cup of flour
- 1/2 cup of cake flour
- 7 tablespoons of icing sugar
- 2 1/2 tablespoons of cornstarch
- 1/2 teaspoon of salt
- 3/4 cup of salted butter, softened
Caramel
- 2 large eggs
- 1 can (380g) of Eagle Brand Dulce de Leche Caramel Flavoured Sauce
- 2 1/2 tablespoons of water
- 2 tablespoons of icing sugar
- 1 tablespoon of agave syrup
- 1/4 cup of flour
- 1 teaspoon of vanilla extract
Why the modifications? The caramel filling, I found, not very rich in flavour…the sugar and the agave syrup is to keep the sweetness of the sauce up. Moreover, the slated butter it to maintain balance. Try it!
First, gather all of your ingredients:
We’ll make the cookie base first. Mix all the dry ingredients together well. Set aside. Whip the butter until smooth. Then, slowly add in the mix of dry ingredients until it’s well blended.
Line a square pan with parchment paper (make the corners as neat as you can) and press in the cookie base. Poke with a fork and bake at 320 for 22 minutes.
Time for the Dulce de Leche sauce. Ever have a churro? Sometimes this caramel sauce is served with them…I should serve it with my churro donuts or churro waffles. Sounds so good.
Okay, back to this recipe.
Open the can…have a taste. Mix together all of the filling ingredients. Combine well.
Once the shortbread is done – pour on the caramel topping. No need to let the shortbread cool. Bake at 325 for 28-32 minutes – until the middle begins to look a bit puffy. Then, put it in the fridge right away. Let it set for around 2 hours.
Done. Time to cut. I cut them into small pieces. You pick.
Now, eat.
This is a great recipe for a cookie exchange, if you’re doing one this year. If not, it’s still a great treat for you and your family.
I hope you have a great week and visit again soon.
Recipe
Caramel Shortbread Cookies
Ingredients
- Shortbread:
- 3/4 cup of flour
- 1/2 cup of cake flour
- 7 tablespoons of icing sugar
- 2 1/2 tablespoons of cornstarch
- 1/2 teaspoon of salt
- 3/4 cup of salted butter softened
- Caramel
- 2 large eggs
- 1 can 380g of Eagle Brand Dulce de Leche Caramel Flavoured Sauce
- 2 1/2 tablespoons of water
- 2 tablespoons of icing sugar
- 1 tablespoon of agave syrup
- 1/4 cup of flour
- 1 teaspoon of vanilla extract
Instructions
- First, gather all of your ingredients:
- We'll make the cookie base first. Mix all the dry ingredients together well. Set aside.
- Whip the butter until smooth.
- Then, slowly add in the mix of dry ingredients until it's well blended.
- Line a square pan with parchment paper (make the corners as neat as you can) and press in the cookie base.
- Poke with a fork and bake at 320 for 22 minutes.
- Time for the caramel. Open the can...have a taste. Mix together all of the filling ingredients. Combine well.
- Once the shortbread is done - pour on the caramel topping. No need to let the shortbread cool. Bake at 325 for 28-32 minutes - until the middle begins to look a bit puffy.
- Then, put it in the fridge right away. Let it set for around 2 hours.
- Done. Time to cut. I cut them into small pieces. You pick. Now, eat.
