Is end of April too late for spring cleaning? I’ve got most things taken care of. Except this post, which I’ve put off posting for months and months and ages because I don’t particularly like the photos or the recipe. And now I’m off-loading because if I sit on it any longer, I will go insane. #dramatic
So be prepared for the best recipe/writing you ever did see.
There, I feel better.
I was initially attracted to this shortbread because
BROWN SUGAR IN SHORTBREAD WHA???
SELF-RISING FLOUR (of which I have an abundance)
But I really should have left it in its natural form, that is, in biscuits, because trying to make it into little cups to hold a typically nearly-burnt caramel sauce was a fail. They just puffed right up, and I was forced to dig out and eat each of the underbaked middles in order to fill them. The tragedies.
Brown Sugar Shortbread Cups with Salted Caramel
Shortbread adapted from Staying Mom
1/2 cup (1 stick) butter
1/4 cup + 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
2 1/4 cups self-raising flour
salted caramel sauce (I used this recipe.)
Cream together the butter and sugar until fluffy. Beat in vanilla, then stir in the flour until blended. Gather dough into a ball, wrap in plastic wrap and refrigerate while the oven preheats.
Preheat the oven to 350 degrees F, and spray a mini muffin tin with nonstick spray. Remove the dough from the fridge and form into tablespoon-sized balls. Press each ball into a muffin tin, lining the bottom and sides. Bake for 10-15 minutes or until golden. Remove from the oven.
At this point, you may want to dig out a little hole for the caramel sauce to go in. The whole cup idea didn’t work out as well as I’d hoped. You can eat the middles that you scoop out. Why not. Once cool, fill each cookie with salted caramel sauce. Store in the refrigerator. Makes about 20 cookies.