Samoas

Preheat your oven to 180°C. In a mixing bowl, combine flour, unsalted butter, sugar, Dr. Oetker Baking Powder, Dr. Oetker Vanilla Paste and salt. Mix until a cohesive dough forms. Spread the dough evenly onto a parchment-lined baking sheet to form a thin layer, then bake for 15 minutes or until lightly golden. Allow it to cool completely on a cooling rack.

While the shortbread base cools, prepare the caramel-coconut topping. In a saucepan, melt the caramel candies with heavy cream over low heat, stirring until smooth. Add Dr. Oetker Vanilla Paste for flavor. Remove from heat and mix in shredded sweetened coconut until well coated.

Spread the caramel-coconut mixture evenly over the cooled shortbread base. Allow it to set for a few minutes. Melt the dark chocolate and drizzle it over the top of the caramel-coconut layer. Let everything cool completely before cutting into individual Samoas. Enjoy your homemade Samoas!