Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 130grams unsalted butter, save 10g for buttering the cake tin
- 50grams caster sugar
- 1teaspoons vanilla extract
- 160grams plain flour
- 100grams caramel, broken to very small pieces
- 50grams pretzels, crumbled (for garnish)
- 30grams milk chocolate (for garnish)
Nutrition per serving
2650kJ / 632Cal
2650 Kilojoules or 632 Calories
30% of daily energy intake*
Protein
6.6grams
Fat
34.8grams
Carbs
71.8grams
Sugars
30.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A crunchy pretzel take on a traditional crumbly shortbread recipe with some sweet caramel.
Method
Step 1 of 7
In a mixing bowl, combine the butter with the sugar and vanilla until fluffy.
Step 2 of 7
Incrementally add the flour while you are still mixing until combined fully.
Step 3 of 7
Allow the mix to set in the fridge for 30 minutes and pre-heat your oven to 190°C.
Step 4 of 7
Remove the dough from the fridge and flatten out into a small cookies.
Step 5 of 7
Bake your cookies in the oven for 16 minutes or until cooked through and then remove from the heat to cool for 30 minutes.
Step 6 of 7
Prepare the caramel as per packet instructions and then pour on top of the chilled shortbread.
Step 7 of 7
Garnish with crumbled pretzels and grated chocolate.
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