Phil Vickery's shortbread with salted caramel sauce

He's putting a sweet spin on his salt masterclass. Phil Vickery’s back in the kitchen with a real Tuesday treat - as he shows us how to make his delicious shortbread, with gooey salted caramel sauce.

Salted caramel sauce

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


120g butter

150g caster sugar

300ml double cream

2 tbsp black treacle

Dash lemon juice

2 tbsp vanilla extract

Add table salt to taste


1. Place the butter, sugar, cream and treacle together into a saucepan

2. Bring to the boil, then simmer and whisk well until you have a thick sauce

3. Remove from the heat and add the lemon juice, vanilla extract and salt to taste

4. Serve drizzled over my shortbread and ice-cream

Phil's shortbread

Preparation time: 10 minutes

Cooking time: 15 minutes

Cooling time: 15 minutes


200g salted butter

100g castor sugar

1 medium egg yolk

260g plain flour


1. Place the butter, salt and caster sugar into a mixing bowl and beat until just soft

2. Add the egg yolk and flour, and mix to a stiff dough

3. Remove from the bowl, wrap in cling film and chill well

4. Roll out and use when needed, do take care to roll quickly as the butter warms up very quickly making it difficult to work with

5. Preheat the oven to 200C, gas 6

6. Roll out and cut to the desired shape

7. Cook on baking parchment for 10-15 minutes and set, check them to see if lightly coloured

8. Remove the tray from the oven and leave to cook/set for 15 minutes before you attempt to remove the shortbread from the tray. If you try too quickly they will break.