Saturday 3 December 2016

Chocolate and Caramel Shortbread Sandwiches

Chocolate and Caramel Shortbread Sandwiches

Here are the recipe for Chocolate and Caramel Shortbread Sandwiches.


For the shortbread biscuits

- 225g plain flour

- 115g cornflour

- pinch of salt

- 115g caster sugar

- 225g butter

For the filling

- 200g butter

- 350g icing sugar

- 50g cocoa powder

- 1 tin Carnation caramel

- Edible glitter or lustre powder


-Preheat oven to 180C/350F/Gas 4.

-Put both the flours and salt into a bowl and add the sugar and butter.

-Using your hands, rub the ingredients together then squeeze until they form a smooth dough.

-Knead the dough on a floured board, roll out ¼ inch thick and cut out rounds with an 7cm non-fluted cutter.

-Bake in the pre-heated oven for 10-12 minutes or until golden brown.

-To make the filling put the butter in a food processor and whisk on high for a minute. Tip in the icing sugar and cocoa and whisk again until light and fluffy.

-Pipe blobs of icing all the way round the outside edge of the undersides of half the biscuits then spoon some caramel into the centre. Top with the remaining biscuits and sprinkle generously with edible glitter or lustre powder.



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