- 250 g Küchenmeister Wheat Flour T405
- 75 g sugar
- 175 g cold butter
- 200 g Sweet Nature Brown Cane Sugar
- 90 g butter
- 120 ml whipping cream
- 1 tbsp. salt
- sea salt
- 200 g dark chocolate
Preheat the oven 180 °C/165 °C. Grease and lightly flour a square baking pan (ca. 20cmx20cm)
Using dough hooks, begin mixing the flour, butter (cut into small pieces) and sugar. Finish combining the ingredients with your hands until it forms a smooth dough. Prease the dough firmly into the prepared pan. Using a fork, pork small holes into the base. Bake for 20-25 minutes or until the dough has turned a light colour. Take the pan out of the oven and allow to cool.
Combine 200 g brown cane sugar and 90 g butter in a pot. While stirring constantly, bring to a boil. When it has reached the caramelizing stage, add the salt. Carefully add the cream and reduce the heat. Over medium heat, allow the mixture to simmer for 25-30 minutes, stirring constantly until it thickens. Carefully spread the caramel over the already cooked base and sprinkle with sea salt. Refrigerate the caramel shortbread for ca. 45 minutes.
Cut the dark chocolate into chunks and melt it in a double boiler. Remove from stove and stir until slightly cooled. Spread the melted chocolate evenly over the caramel layer and refrigerate for 1-1/2 hours. Cut into pieces and enjoy!