Ghostly Millionaire's Shortbread

Friday, October 26

Following on from the success of last years halloween cake pops I wanted to do another halloween baking recipe. Any excuse really! This time I made something I've been meaning to do for ages but I had caramel in the cupboard. I thought I would do little ghosts with my Cake Decor 'Choco Writers' because I kept seeing ads on Instagram. They stock them in all major supermarkets so they are easy to pick up too.  

You will need:

250g of plain flour                                            75g of caster sugar
175g of butter                                              2 x 397 tins of caramel
200g of chocolate

Rub together the flour and butter in a large bowl to make breadcrumbs then mix in the sugar. Knead the mixture to form a dough (a little water might help here) and press into a tray (a swiss roll tray is perfect). Bake in a preheated oven at 180 for 20 minutes. 

Once the biscuit has cooled pour over the caramel. I find it is useful to warm it up a little in a pan of hot water first so it is easier to pour. Then pop it in the fridge to set.

Melt the chocolate in a bowl over simmering water then pour over the caramel layer. Before the chocolate sets draw some spooky ghost shapes. Then pop it into the fridge so everything sets.

If you are stuck with the ghosts shapes check out this handy little video for a tutorial.

If you have any idea how to cut up caramel short breads neatly I'd love to know. Hopefully you enjoyed this recipe even if they turned out a little messy.

Check out last years halloween recipe - Halloween Cake Pops

If you can't find tinned caramel then you can make it your self using 2 x 397g tins of condensed milk. Add the condensed milk, 100g of butter and 100g of sugar to a pan and heat until the sugar has dissolved. Boil the mixture then reduced the heat and simmer for 5 minutes and leave to cool for 10 minutes. 

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