Salted Butterscotch and Almond Shortbread Biscuits

The Great British Bake Off is bake on British TV and, like thousands of others, it has reinvigorated my interest in baking! My sister and her colleagues have decided to each choose a week to bake some goodies and take them along to the office to share. The idea is that they bake something that was on the programme that episode. However I’ve made it easier on myself and just stuck to the theme. The idea is to challenge myself to bake a new recipe or come up with a new idea.

This week was biscuit week (week 2)! There was lots of shortbread being made, so this inspired my first attempt at these ‘Salted Butterscotch and Almond Shortbread Biscuits’.

You may be wondering why I’m starting with week 2, and what happened to week 1! Well I’ve started late so I’m kind of cheating and counting a previous bake (from 4 months ago!) as my week 1 contribution: Black Forest Cake.

I’m also on Twitter @wangsamsin so feel free to follow my progress!

Shortbread Ingredients: (Original recipe from Tesco website)

  • 125g butter
  • 55g Caster sguar
  • 150g Plain flour
  • 50g Ground almonds
Salted Butterscotch Sauce

Salted Butterscotch Sauce

Salted Butterscotch Ingredients:

  • 125ml double cream
  • 30g butter
  • 4 tablespoons demerara sugar
  • 2 tsp sea salt

Butterscotch Method:

  • In a small pan, bring cream to the boil and stir in butter.
  • Turn down the heat to low then the sugar, stirring until the butterscotch becomes smooth.
  • Add the sea salt and mix thoroughly
  • Allow to cool to room temperature so it becomes spreadable but not too thick (if it thickens too much then re-heat to loosen)
  • Left-overs can be stored in a sterilised jar in the fridge for up to a month. Use as a sauce for ice cream or pancakes!
Salted Butterscotch and Almond Shortbread Biscuits

Salted Butterscotch and Almond Shortbread Biscuits

Almond Shortbread Method: (I made two batches for these double layered biscuits)

  • Heat the oven to 190C/375F/Gas 5. Beat the butter and the sugar together until smooth with an electric mixer.
  • Stir in the flour and almond to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1/2 cm thick. For the second batch, I cut a small hole in the centre of each biscuit to allow the butterscotch filling to show through.
  • Cut into shapes, place onto a baking tray.
  • Bake in the oven for 10-15 minutes, or until pale golden-brown. Set aside to cool on a wire rack. Make sure you bake the ‘holes’ too as they make really cute mini-shortbreads!

To Assemble:

  • Think of a ‘Jammy Dodger’ and you’ll not go wrong!
  • Using the plain biscuit as the bottom layer, spread a layer of butterscotch filling on it then ‘sandwich’ it with a top layer that has a hole in it. Simple!
  • Decorate with some extra sea salt flakes to give a hint of what’s inside…
Salted Butterscotch and Almond Shortbread Biscuits

Salted Butterscotch and Almond Shortbread Biscuits

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