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!
![halloween caramel sandwich shortbread biscuits in the shape of pumpkins](/sites/default/files/2024-02/8_1.png)
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.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
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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
![Halloween Caramel Sandwich Biscuits](https://www.carnation.co.uk/sites/default/files/2024-02/8.png)
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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
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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.