Im back with another Halloween treat, this is one of my favourites. I’ve made it so much using a biscuit base, but it is the first time i have ever made it with a shortbread base. I was really looking forward to making this because its been so long since i last made it!
Lets get started.
- Grease a baking tin with butter and preheat your oven to 180 °C.
- Mix the gluten free Plain flour, sugar, and the butter together.
- Using your hands crush the butter up into the flour and sugar making sure they are mixing together well.
- Once you are happy that the ingredients are mixed well enough you can then work the mix on a floured surface for a little just to make it a little more firm.
- Place the mix into the baking tray and press it down flat with your hand. This leaves the texture a little bumpy so I just used a tall glass and rolled it over the mix to even out the surface.
- Next I used a knife to section it into slices which Is pointless because once the caramel is on you can’t see the lines. You want to take a fork and just dot it all over the dough this will help it cook by allowing the steam to escape.
- Bake if for 15-20 minutes depending on the thickness of your shortbread in the tin. You will know it’s ready when it turns a golden brown colour around the edges.
- Add the sugar and water into a fairly large sauce pan and place of a medium heat. Do not stir the mixture, Mix it by moving the pot slightly in a circular motion.
- Using a small brush dipped in water, you can use this to get rid of any sugar crystals on the side of the pot.
- After about 10 minutes the sugar should be almost fully dissolved, once this happens you can turn the heat up a little. Be careful because the mixture will start to bubble and it will be very hot!
- Once the heat is turned up you need to stay with the mixture because the colour change can happen so quickly. You will know it’s ready when the syrup mixture turns a golden colour like this.
- At this point while still on the heat add in the butter and stir it through once it has melted you can take it off the heat and then pour in the cream. Again be very careful because the butter and cream will make the mixture bubble up a lot and it burns If it touches your skin.
- Pour the mixture into a bowl so it can cool a little easier and stir in the vanilla. You should then put the mixture into the fridge because as it cools the mixture gets thicker.
- By the time your shortbread has cooled the caramel mixture should have thickened a little more so you can now start decorating.
- Next thing to do is pour the caramel mix over the shortbread base and spread it out using the back of a spoon.
- For the chocolate I just bought the crumbliest chocolate I know which was ripples, and then bashed up the bar using a rolling pin. I used 2 ripples crushed up and poured into a bowl and then just sprinkled that on top of the caramel mix.
- So to turn this into a spooky shortbread caramel cake we need to add our Halloween decorations. For this I added pairs of small marshmallows to the cake so that it looked like eyes peeping through the dark, you can add the pupil either using black food colouring/roll out icing/icing pen.
- I wanted to add a bit more so using leftover black roll out icing I made little witches hats by creating a little cone shape and shaping it around my finger to curve it a little at the top. I then took a ball of the icing and flattened it out to make the bottom of the hat then put them together with a little water and added them onto the cake.
And this was the final result:
I’d love to know what your thoughts are on this spooky shortbread caramel cake.
Hope you enjoyed it and I’ll see you next time!