Ingredients
- 10 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 egg yolk
- 1-2/3 cups all-purpose flour
- Caramel Topping (recipe below)
- Sea salt flakes
Directions
1. Heat oven to 350 degrees F. Line a 9-by-9-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. In a bowl, stir together the butter, sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, then freeze 5 to 7 min until firm. Bake until light brown, 25 to 30 min.
3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hr. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes. Makes 36, 1-1/2-inch squares.
Caramel Topping: In a small, heavy saucepan over medium-high heat, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 6 tbsp light corn syrup, 1 tsp salt, 2 tbsp granulated sugar and 2 tbsp heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 min. Remove from heat and mix in 1/2 tsp vanilla extract. Pour on top of warm or cooled shortbread.
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