Loveheart millionaire’s shortbreads

Ingredients

125 g (4 ½ oz) butter, softened 
55 g (3 ½ oz) caster sugar 
½ tsp vanilla extract 
140 g (5 oz) plain flour 
½ 397 g can Carnation Caramel 
55 g (2 oz) dark chocolate 
55 g (2 oz) Nestlé Milky Bar

Preheat oven to 170 C, 340 F or gas mark 4. Cream butter and sugar with the vanilla until pale and fluffy. Add the flour and mix well. Chill the dough for 10 minutes. Roll out on a floured surface to 3 mm thickness and cut out biscuits using a 3 cm heart shaped cookie cutter (it should make 36 hearts, if you keep rolling and cutting). Transfer to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool.
To serve, spread some of the caramel on to half the biscuits and sandwich back together with the remaining biscuits. 
Melt the chocolate in separate bowls. Drizzle the chocolate over the biscuits and leave to set.

(Makes 18 biscuits)

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D C Thomson & Co Ltd.    Sunday Post    post plus