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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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Baking
Cuisine: American
Servings: 24 bars
Author: Ali

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.