Toffee shortbread biscuits

A tin of Carnation caramel was lurking in the back of the cupboard, and carrying on with my biscuit theme, thought I could use it as a filling in a double biscuit.

I have an easy shortbread recipe given to me many years ago when I was a student, by my Scottish landlady, and this would go really well with the caramel. You must use butter for these to get the lovely flavour.

Shortbread:
350g plain flour
110g cornflour
110g caster sugar
225g butter

Filling:
tin caramel

100g dessicated coconut -optional

Preheat oven 180C/gas4

Cream the butter and sugar either by hand or with electric mixer on a low speed till nice and smooth. Sift the flours together and add to the mixture. Work the flours in by hand. Knead the dough till it's smooth then wrap in clingfilm and chill for about 30 mins.
On a lightly floured surface, roll the dough out to about 5mm and cut out rounds with a cutter, the size depending on how big you want your biscuits!
Put the biscuits on baking sheets and bake for 10-12 mins till lightly coloured.
Cool on a wire rack.
When cold, spread one shortbread with some caramel right to the edges and top with another one. Press together very gently, as they break easily.

My duaghter was here when I made them, and as she's a coconut fan, suggested I roll the sides in some coconut, which I duly did. They are really delicious, melt in the mouth,but rather messy;  I'm not sure if I'd prefer them without the coconut - will have to make them again to decide! Should have done some with coconut and some without.

Hadn't thought about using shortbread to make double biscuits, but will now think of some other filling ideas to try.