Caramel crunch shortbread

Yield: 12 Servings

Measure Ingredient
½ cup Unsalted butter
½ cup Packed dark brown sugar
1 cup Plus
3 tablespoons Cake flour

From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 18:07:26 -0400 Heat oven to 375. Melt butter in small saucepan over medium heat; stir until butter browns lightly, about 2 to 3 minutes; don't let become too dark. Remove saucepan from heat. Immediately stir in brown sugar and flour.

Add 1 T. water; mix to make firm, crumbly dough. Scrape dough into 8: round cake pan; pat dough into a solid even layer over bottom of pan. With a fork, make perforated lines in top of dough, dividing into 12 wedges. Bake in 375 oven for 20 minutes. Cool in pan on wire rack for 15 minutes.

Unmold; let cool completely. Cut into wedges along perforated lines. Makes 12.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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