Skip to content
Whisky caramel oat shortbread sandwiches recipe

Whisky caramel oat shortbread sandwiches recipe

6 ratings

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
  • Freezable
  • Vegetarian

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)

Each serving contains

  • Energy

    755kj
    181kcal
    9%
  • Fat

    10g 14%
  • Saturates

    6g 29%
  • Sugars

    9g 10%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 21.5g Protein 1.9g Fibre 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 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.

See more Baking recipes

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus