Keeping it simple --- and delicious. A quick and easy recipe for short bread. I'm using Dulce de Leche as my caramel filling, which is a reduction of sweetened milk. It has a very nice toffee taste and you'll probably be able to find it in your supermarket. If not, check out if there's any Latin-America food shop in your area. They will have it for sure. If not, you can try and make your own toffee by melting sugar, adding butter and cream, or boiling a can of Condenced Milk (pinch the seal, place in bain marie for 60-90 minutes, the whisk it), but that's an entire different post. The rest is very easy.
Ingredients:
Base:
170g butter at room temperature
50 grams sugar
1/2 tsp. vanilla extract
210 white flour
1/8 tsp table salt
Topping:
400g Dulce de Leche
170g Dark chocolate
1 tsp butter
Beat the softened butter with the sugar and vanilla until light and fluffy. Mix in the flour until it just sticks together like a ball.
Roll it out on a piece of lightly floured baking paper. It should be about 0,5cm thick. Bake for 20 minutes at 170ºC.
Let it cool down for a few minutes. Spread out a layer of Dulce de Leche.
Chop and melt the chocolate slowly with the teaspoon of butter. Microwave is good for this, if you do it in short intervals, stirring it between each blast. Careful not to over heat the chocolate. You just need it to melt, no more. Spread it out over the Dulce de Leche. Let it cool down. Before the chocolate hardens too much, cut it in squares with a sharp knife.
Keep them in the fridge so the chocolate is nice and crunchy when you bite into them. But be warned: They are highly addictive.
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