First things first, it was the Great British Bake Off final on Tuesday! I watched it with one of my flatmates, wrapped in a duvet, eating smartie cookies! Heaven… until the boiler engineer came in! I was so glad that Frances won; her wedding cake was by far the best on the day, and she has made some amazingly creative bakes over the series. I can’t wait for her book to come out!
I got the idea for these cute Halloween biscuits from Ruth at The Pink Whisk, and they are perfect for feeding to lots of people! Making them individually means that you don’t have to cut them into squares, which often leads to the chocolate layer cracking. They are really yummy, and if made in mini muffin cases would be a great alternative to sweets when trick or treating!
(recipe from The Pink Whisk http://www.thepinkwhisk.co.uk/2013/10/spiderweb-millionaires-shortbread.html#more-6751 )
For the shortbread:
120g plain flour
80g softened butter
40g soft brown sugar
For the caramel:
160g condensed milk
50g soft brown sugar
For the topping:
200g milk chocolate
50g white chocolate chips
Small piping bag (Or greaseproof paper!)
Preheat the oven to 180°C
- For the shortbread, cream the butter and sugar in a bowl until fluffy, then add the flour and stir in until the mixture is crumbly.
- Spoon 20g of the mixture into each case, and smooth down with a spoon.
- Bake for 12 minutes, then remove from the oven and leave to cool.
- Meanwhile make the caramel layer – put the butter, sugar and condensed milk in a saucepan and cook over a medium heat until the butter has melted.
- Turn up the heat and cook for about 5 minutes, stirring continuously, until the caramel is golden.
- Spoon the caramel over the shortbread, spreading it right to the edges, then let it cool.
- Melt the milk chocolate over a pan of boiling water and leave to cool slightly.
- Melt the white chocolate and spoon into the piping bag.
- Working with 3 cases at a time, spoon some chocolate over and spread out, then pipe 3 circles of white chocolate.
- Using a cocktail stick, draw it from the middle of the chocolate out towards the edge and repeat around the top to form the spiderweb.
- Repeat with the remaining shortbreads and leave to set for about 3 hours.
- Gently remove from the cases, being careful not to smudge the spiderweb, and eat!