Caramel Crunch Shortbread

Caramel Crunch Shortbread
Yield: 12 cookies Prep 5 mins Bake 375°F 20 mins Cook 3 mins


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon cake flour

Make It

1. Heat oven to 375 degrees F. Melt butter in small saucepan over medium heat; stir until butter browns lightly, about 2 to 3 minutes; dont let become too dark. Remove saucepan from heat. Immediately stir in brown sugar and flour. Add 1 teaspoon water; mix to make firm, crumbly dough.

2. Scrape dough into 8-inch-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.

3. Bake in 375 degrees F oven 20 minutes. Cool in pan on wire rack 15 minutes. Unmold; let cool completely. Cut into wedges along perforated lines.

Nutrition Facts

Amount Per Serving: cal. (kcal): 125, Fat, total (g): 8, chol. (mg): 21, carb. (g): 13, pro. (g): 1, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.