Crispy Caramel Shortbread


Caramel Sable

  • 200ml Fresco Pancake Mix  
  • 160g All-Purpose Flour 
  • 120g Butter 
  • 40g White Sugar 
  • 120g Fresco Caramel  Fudge 
  • 40g Caramel Chips
  • 4pc Egg Yolk


In a mixing bowl, combine AFCMI Pancake Mix, all-purpose flour, white sugar, and firm butter.
Add the Fresco Caramel Fudge, egg yolk and caramel chips. Do not overmix.
Shape into a ball, wrap in clingfilm and refrigerate 1 hour before use.

Spread Fresco Caramel Fudge on a silpad or baking paper and dry in oven on low heat (120-140°C}.

Egg wash before baking.

Bake in 170°C for 18-20 mins. It will make up to 25 pieces of 2” diameter shortbread.