Phil Vickery's shortbread with salted caramel sauce
He's putting a sweet spin on his salt masterclass. Phil Vickery’s back in the kitchen with a real Tuesday treat - as he shows us how to make his delicious shortbread, with gooey salted caramel sauce.
Salted caramel sauce
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
120g butter
150g caster sugar
300ml double cream
2 tbsp black treacle
Dash lemon juice
2 tbsp vanilla extract
Add table salt to taste
Method
1. Place the butter, sugar, cream and treacle together into a saucepan
2. Bring to the boil, then simmer and whisk well until you have a thick sauce
3. Remove from the heat and add the lemon juice, vanilla extract and salt to taste
4. Serve drizzled over my shortbread and ice-cream
Phil's shortbread
Preparation time: 10 minutes
Cooking time: 15 minutes
Cooling time: 15 minutes
Ingredients
200g salted butter
100g castor sugar
1 medium egg yolk
260g plain flour
Method
1. Place the butter, salt and caster sugar into a mixing bowl and beat until just soft
2. Add the egg yolk and flour, and mix to a stiff dough
3. Remove from the bowl, wrap in cling film and chill well
4. Roll out and use when needed, do take care to roll quickly as the butter warms up very quickly making it difficult to work with
5. Preheat the oven to 200C, gas 6
6. Roll out and cut to the desired shape
7. Cook on baking parchment for 10-15 minutes and set, check them to see if lightly coloured
8. Remove the tray from the oven and leave to cook/set for 15 minutes before you attempt to remove the shortbread from the tray. If you try too quickly they will break.