Shortbread with Rooibos Caramel


I’d go so far as to say, the most fun you can have with food is when you tell a story with it. This recipe tells the tale of a shortbread recipe that travelled to France – kind of like Mary Queen of Scots did at the age of five – and got all tarted up in a French quiche pan. But in this version, she met with a seamstress from South Africa who embellished this teatime treat with a dunk-able rooibos caramel sauce; a twist in a delicious tale that spans three countries. Talk about a teatime talking point.


TIME: 2 hours | MAKES: 5 x 10 cm round shortbreads


for the shortbread

250 g (270 ml) butter, at room temperature

100 g (120 ml) caster sugar

240 g (430 ml) cake flour

60 g (125 ml) corn flour


for the rooibos caramel sauce

200 g (250 ml) light brown sugar

55 g (60 ml) unsalted butter

2 ml salt

60 ml cream

60 ml rooibos tea


for the shortbread

Heat the oven to 150 °C. Spray five 10 cm loose-base quiche pans with edible food spray. Place the butter and sugar in the mixing bowl of an electric mixer fitted with the paddle attachment. Cream until light and fluffy. Add the flour and corn flour and mix until a dough forms. Divide the dough between the tins and flatten. Prick with a fork and place the tins on a baking tray. Place in the oven and bake for 1 hour. Take out and, while still warm, cut into triangles. Leave to cool.

Cutting when warm means less breakage and fewer crumbs, as the moisture escapes from the shortbread as it cools.

for the rooibos caramel sauce

Place all the ingredients in a saucepan. Place on a medium heat and while stirring, bring to a boil. Keep stirring and let the sauce simmer for 4 – 5 minutes until slightly thicker. Pour into serving bowls and serve with the short bread.

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