Chocolate Caramel Shortbreads

prep 20 mins, plus cooling cook 17 mins
  • 150 g (5 oz) plain flour
  • 100 g (3½ oz) chilled lightly salted butter, diced
  • 50 g (2 oz) icing sugar, sifted 1 egg yolk
  • ½ teaspoon vanilla extract
  • 75 g (3 oz) plain dark or milk chocolate, chopped
  • 8 tablespoons ready-made caramel sauce

Place 16 mini silicone muffin cases on a baking sheet.

Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs, then lightly blend in the sugar. Add the egg yolk and vanilla extract and blend to make a soft dough. Shape the dough into 16 small balls and press a piece into the centre of each case.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until just starting to colour around the edges. Leave in the cases for 10 minutes, then transfer to a wire rack to cool.

Melt the chocolate (see page 14). Spoon a little caramel sauce into the centre of each shortbread and spread the melted chocolate on top.

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