Drivetime chef Robert Kirby has sent us some of his favourite recipes for Mother’s Day. Salted Caramel Shortbread Hearts So easy to make, these are very beautiful little shortbread kisses. If you don’t have a heart-shaped cutter, feel free to use any shape. Amber makes these for gifts to our friends – they mean so much as they are made with love from the heart! makes 6 100g butter, cubed and softened 150g plain flour, sifted 50g caster sugar 2 drops vanilla extract icing sugar, for dusting For the salted caramel 120g unsalted butter 120g light muscovado sugar 100ml double cream 1 teaspoon rock salt Rub the butter into the flour until it resembles fine breadcrumbs, then fold in the sugar and vanilla extract. Work the mixture until it forms a smooth ball and leaves the sides of the bowl clean. Cover the dough with clingfilm and refrigerate for 1 hour. Preheat the oven to 140ºC/ Gas mark 1. Line a baking tray with a sheet of silicone. Lightly flour a work surface and roll the chilled dough out until it is 1cm thick. Using a heart-shaped cutter, cut out 12 hearts and place on the lined baking tray. Bake for 30 minutes or until they are very pale gold in colour. Using a spatula or fish slice, carefully transfer to a wire cooling rack. To make the salted caramel, melt the butter and sugar in a pan over a low heat, shaking the pan gently from time to time. Once the mixture is golden brown and frothing, remove from the heat and whisk in the double cream. Stir in the salt, leave to cool and then pop it in the fridge for 1–2 hours to thicken. Once the biscuits and caramel have cooled, assemble by covering one biscuit with a layer of the salted caramel and placing another biscuit on top. Serve by dusting each biscuit with icing sugar for a fairytale look. “Amber makes these for gifts to our friends ...made with love
Posted on: Wed, 26 Mar 2014 16:31:05 +0000
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