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Whisky caramel oat shortbread sandwiches recipe

Whisky caramel oat shortbread sandwiches

With an indulgent layer of sticky whisky-infused caramel filling, these shortbread sandwiches offer a crunchy texture, thanks to added oats, and a warming, wintery flavour. They're the perfect accompaniment for a cuppa on a chilly afternoon.

See method
  • Makes 14 sandwiches
  • 20 mins to prepare and 25 mins to cook
  • 181 calories / serving

Ingredients

For the biscuits

  • 180g plain flour
  • 50g porridge oats
  • 70g caster sugar
  • 150g butter, at room temperature
  • 1 tsp vanilla extract

For the caramel

  • 110g light brown sugar
  • 4 tbsp golden syrup
  • 60g butter
  • 1 x 397g tin sweetened condensed milk
  • 3-4 tbsp whisky (to taste)

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Each serving contains

Energy
755kJ 181.0kcal
9%
Fat
10g
high14%
Saturates
6g
high29%
Salt
0.0g
low0%
Sugars
9g
high10%

of the Reference intake

Carbohydrate 21.5gProtein 1.9gFibre 0.8g

Method

  1. Preheat the oven to gas 6, 180°C, fan 160°C. Line a baking tray with greaseproof paper.
  2. Place all the ingredients for the biscuits into a food processor and pulse together until just forming a dough. Tip onto a surface and shape into a disc, then wrap in clingfilm and leave to rest in the fridge for 15 mins.
  3. Over a low heat, stir the sugar, golden syrup and butter in a small saucepan until the sugar is dissolved and the butter is melted. Increase the heat and boil for 2-3 mins until the caramel is dark and thick. Carefully add the condensed milk and continue to cook over a medium heat for 4-5 mins, stirring continuously, until dark brown and thick. Remove from the heat and leave to cool for 5 mins before adding the whisky. Leave to cool to room temperature.
  4. Roll out the rested dough to 4-5mm thick. Stamp into 6cm circles and bake for 15 mins. Remove from the oven, transfer to a wire rack and leave to cool.
  5. To assemble the shortbread biscuit sandwiches, spoon a heaped teaspoon of caramel onto the middle of the bottom side of a biscuit. Sandwich with another biscuit on top and press together to spread the toffee to the edges. These keep well in a tin for 5 days.
  • Tip: This makes more caramel than is necessary for the recipe, but can be kept in the fridge for 2-3 weeks and can also be frozen for 3 months. Melting 2 tbsp of the toffee with 1 tbsp milk makes a delicious and quick sauce for ice cream for 2 people.

  • Freezing and defrosting disclaimer

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.