Caramel Shortbread Cookie – Matt Adlard

Ingredients

• 45 g Whole Milk
• 130 g Double / Heavy Cream
• 45 g Buttermilk
• 40 g Glucose (1)
• 90 g Glucose (2)
• 80 g Sugar
• 60 g Unsalted Butter
• Pinch of Salt
• 200 g Plain Flour / All Purpose Flour
• 160 g Unsalted Butter, Slightly Soft
• 80 g Icing Sugar / Powdered Sugar
• ½ tsp Salt
• 1 tsp Vanilla Bean Paste
• 25 g Egg Yolk
• Stand mixer
• Hand blender
• Silicone mats
• Perforated tray