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5 ingredient challenge round 1. CARAMEL SHORTBREAD BARS
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shortbread:
1 c (200g) sugar
16 oz (454g) butter, softened
4.75 c (665g) AP flour
2 tsp salt
bake at 325F (163C) for 50-60 min or until golden brown
caramel:
2.5 c (500g) sugar
10 oz (283g) hot water
10 oz (283g) butter
1 tbsp salt
caramelize sugar. add butter/water mixture. add salt. cook until 250F (121C)
1 c (200g) sugar
16 oz (454g) butter, softened
4.75 c (665g) AP flour
2 tsp salt
bake at 325F (163C) for 50-60 min or until golden brown
caramel:
2.5 c (500g) sugar
10 oz (283g) hot water
10 oz (283g) butter
1 tbsp salt
caramelize sugar. add butter/water mixture. add salt. cook until 250F (121C)
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