shortbread caramel

Ingredients 

150g butter, softened 

1 cup icing sugar 

1 tsp vanilla extract 

1 1/2 cups plain flour 

2 tbs cornflour 

2/3 cup store bought caramel filling 

Method 

1/ Place the butter, sugar and vanilla in an electric mixer and beat for 8-10 minutes or until pale and creamy

2/ Add the flour and cornflour and beat until a smooth dough forms

3/ Roll the dough out between two sheets of baking paper to 5mm thickness - refrigerate for 30 minutes or until firm 

4/ Preheat oven to 180. Using a 4.5cm round cookie cutter, cut 40 rounds from the dough and place on a baking tray (leave room to spread) 

5/ Bake for 10 - 12 minutes or until light golden. Allow to cool then spread 20 with the caramel and sandwich with remaining shortbread

These would make beautiful gifts or wedding bomboniere 

Adapted from Donna Hay Magazine issue 60