Intermediate
I love a good shortbread cookie. They are the essence of comfort in a cookie. When you have a Pecan Shortbread with Salted Apple Cider Caramel on the top, then you have a decadent treat.
The secret to the caramel is boiled down Apple Cider. I've been playing around with this ingredient as in the Apple Cider Donut Muffins, and I'm totally addicted. I originally saw this ingredient several years ago in a King Arthur Baking Catalog. I didn't have any idea what to do with it, and now I can't stop using it.
For this recipe, you really boil down the cider so it is syrupy. I add cinnamon, cloves, and a slice of orange rind (without the white part) or even tangerine skin. This adds a few more delicate notes in the background.
I can imagine this syrup would also be good in place of maple syrup in things or even on pancakes or scones.
Enjoy the Pecan Shortbread with Salted Apple Cider Caramel recipe!
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