Grammy's Kitchen · Shortbread · Salted Caramel Shortbread
One of 67 shortbread recipes we measured
It ranks #1 of 67 for browning depth among the shortbread recipes we compared. 39 cooks on www.lecremedelacrumb.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 189% | 86% |
| total sugar | 406% | 56% |
| salt | 8% | 1% |
| liquid | 10% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 50 g | 1/4 cup granulated sugar |
| 114 g | 1/2 cup butter |
| 150 g | 1 1/4 cups flour |
| 15 g | 1 tablespoon milk |
| 170 g | 3/4 cup butter |
| 100 g | 1/2 cup granulated sugar |
| 62 g | 3 tablespoons light corn syrup |
| 397 g | 1 14-ounce can sweetened condensed milk |
| 12 g | 1 tablespoon coarse sea salt |
Method: 5 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this a few times, but as others have posted the shortbread crust needs a full cup of butter and an additional tablespoon of milk. I also bake it for 25 minutes in order to get a really golden shortbread. It’s important to not begin the caramel step” — a cook, 3.0★
“Won’t make again. As others have said the shortbread doesn’t have enough butter and it is so crumbly it just falls apart and is very bland tasting. The directions say to cook until the caramel reaches a deep amber - that will result in toffee. Mine was no wher” — a cook, 2.0★