So I love baking, but sometimes you can eat too many baked goods. I know, it’s shocking but true! So sometimes the only way to justify baking is to palm it off onto other people. Luckily my husband enjoys meeting up with other blokes and bringing them baked goods. This week I made him some salted peanut caramel shortbread. Which as the name would suggest is composed of shortbread, caramel, salted peanuts and chocolate. You can see the difficulty I had in naming this recipe.
Salt and caramel are two flavours that were clearly meant to be. Caramel, like many other flavours is enhanced by salt, and my husband feels that peanuts are a good addition to many things also.
- 100g caster sugar
- 200g butter (I use margarine)
- 300g self raising flour sieved
- 250g salted peanuts
- 400g milk chocolate
- 1 can of caramel condensed milk (for lazy cooks)
Heat the oven to 180°C and line a large baking tray with greaseproof paper. In a large bowl combine the sugar, butter and flour until it forms a dough. If you are bring really lazy ( / practical) you could use a food processor, I don’t have one, but I do have hands so I used them. When the dough is formed but it into the tin and press it out till it forms an evenish layer to the edges of the tin. Bake for 20 – 25mins until golden brown. Once baked allow the shortbread to cool in the tin.
Open the can of caramel condensed milk and pour onto the shortbread. Encourage the caramel to cover the shortbread with the back of a spoon. Then plop the peanuts in an even sort of fashion over the top.
This makes plenty shortbread for a bunch of hungry lads, so much that there still seems to be half in my kitchen, which was not the plan!