Method (cookies)

1. Cream the butter and sugar together until pale and fluffy. Sift in the flour, cocoa and drop of black food gel (optional) and mix into a thick dough and fully combined. Don’t over mix or the dough can become tough. . Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
2. In the meantime, preheat the oven to 170°C fan and line a baking tray with grease proof paper.
3. Once the dough is chilled and firm to the touch, roll out to approximately ½ cm thickness on a heavily floured work surface (this prevents the dough from sticking). Cut into shapes using a pumpkin cookie cutter. Make sure to cut out the pumpkin face as this will allow the caramel to ooze through giving the jack o’ lantern look. Place the shapes on the lined baking tray.
4. Bake in the middle of the oven for 12-15 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
5. Once baked, remove from the oven,  cover in some sugar and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.

Method (Caramel)

1. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
2. When all of the sugar has melted and is a golden / amber colour, add in the butter, orange flavour and drop of orange food gel. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
3. Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up (this is the time to add in a dahs of cornstarch to help thicken, but this is optional).
4. Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.
5. Spoon some caramel on to one cookie then place another cookie (with the pumpkin face cut out) on top, then lightly press together to sandwich.
6. Serve and enjoy.