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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    526
based on 7 ratings

A delicious treat for anyone who enjoys salted caramel and shortbread. This slice of heaven has a buttery shortbread base topped with a rich caramel, then a second layer of crumbled shortbread, finished with sea salt flakes. Cut into 12 large slices or 16 smaller ones.

recipe updated May 24, 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    380 g
  • Sea salt icon
    Sea salt
    as needed
  • Caster sugar icon
    Caster sugar
    150 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Salt icon
    Salt
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    430 g
  • Condensed milk icon
    Condensed milk
    400 g
  • Golden syrup icon
    Golden syrup
    80 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl

Step preview

  1. Grease and line a clean baking pan with parchment paper
  2. Attach the Creaming Beater
  3. Add unsalted butter and caster sugar to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted until creamy - 3 min, Speed 3
  6. Then add baking powder, salt, vanilla extract and all purpose flour to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 40 sec, Speed 1
  8. Transfer 170 g of the base mixture into a small bowl and set aside
  9. Transfer the rest of mixture to baking pan
  10. Use the back of a spoon to press the mixture into base of the tin
  11. Place in fridge
  12. Pre-heat oven - 180°C
  13. Clean Cooking Chef bowl
  14. Attach the Creaming Beater
  15. Add condensed milk, unsalted butter, golden syrup, salt and vanilla extract to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until melted - 3 min, 90°C, Stir 1
  17. Cook with splashguard fitted until well combined - 3 min, 160°C, Stir 1
  18. Remove the base from the fridge
  19. Pour caramel into base
  20. Crumble over the remaining shortbread mixture
  21. Bake until golden brown - 30 min, 180°C
  22. Remove from oven
  23. Sprinkle with sea salt and let cool
  24. Serve
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