Halloween Caramel Sandwich Biscuits
Have some halloween fun with these undeniably yummy caramel filled shortbread biscuits. Use any cutters you like for these - and cut out small shapes so that you can see some of the oozy caramel squidge through the holes... They're frightfully good!
We've added a little vanilla to the dough but you can add spices or make chocolate shortbread by swapping 20g of the flour for cocoa if you like!
Butter
Caster sugar
Vanilla extract
Plain flour
You will also need:
Pumpkin shaped cookie cutter and parchment lined baking trays
Step 1 of 5
Preheat oven to 180°C, (160°C for fan ovens), Gas mark 4.
Step 2 of 5
Cream butter and sugar with the vanilla until pale and fluffy. Add the flour and knead gently to a dough. Chill for 10 minutes.
Step 3 of 5
Roll out the dough on a floured surface until its slightly thicker than a pound coin. Cut out biscuits – making sure that whatever biscuit cutter you use that there are an equal number to allow you to sandwich them together at the end.
Step 4 of 5
Transfer to the baking sheets and bake for 12-15 minutes until turning slightly golden brown at the edges. Leave to cool on the tray.
Step 5 of 5
Sandwich the biscuits together with the caramel and serve.
You can freeze the dough if you don’t want to bake it all at once. Wrap tightly in a double layer of cling film – it will keep for about 2 weeks in the fridge.
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Halloween Caramel Sandwich Biscuits
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Prep: 10 mins
Cook: 15 mins
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Super Easy
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SERVES: 18
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Ingredients
Butter
250gCaster sugar
100gVanilla extract
1 tspPlain flour
280g397gYou will also need:
Pumpkin shaped cookie cutter and parchment lined baking trays
-
Method
Step 1 of 5
Preheat oven to 180°C, (160°C for fan ovens), Gas mark 4.
Step 2 of 5
Cream butter and sugar with the vanilla until pale and fluffy. Add the flour and knead gently to a dough. Chill for 10 minutes.
Step 3 of 5
Roll out the dough on a floured surface until its slightly thicker than a pound coin. Cut out biscuits – making sure that whatever biscuit cutter you use that there are an equal number to allow you to sandwich them together at the end.
Step 4 of 5
Transfer to the baking sheets and bake for 12-15 minutes until turning slightly golden brown at the edges. Leave to cool on the tray.
Step 5 of 5
Sandwich the biscuits together with the caramel and serve.
You can freeze the dough if you don’t want to bake it all at once. Wrap tightly in a double layer of cling film – it will keep for about 2 weeks in the fridge.