Chocolate toffee shortbread (Millionaire's shortbread !!)
title: chocolate toffee shortbread (millionaire's shortbread !!)
Ingredients
- 175 g Butter (6 oz)
- 175 g Granulated sugar (6 oz)
- 225 g Plain flour (8 oz)
- 60 g Cornflour (cornstarch) (2oz)
- 1 ts Baking powder
- 175 g Granulated sugar (6 oz)
- 175 g Butter (6 oz)
- 450 g Condensed milk (15 oz)
- 1 tb Syrup
- Few drops of vanilla extract
- 175 g Dark plain (semisweet) chocolate
Instructions
- 1
Cream together the butter and sugar, beating very well.
- 2
Sift together the flour, cornflour and baking powder and beat into the butter and sugar.
- 3
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm (1 to 2 in) deep and smooth even.
- 4
Bake in a preheated oven, 180 oC (350 oF) for 20 minutes (or until golden brown).
- 5
Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
- 6
Put all the ingredients for the caramel - except the vanilla - into a saucepan.
- 7
Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
- 8
Then bring the mixture to the boil and boil for 5 to 7 minutes.
- 9
Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
- 10
Then pour it over the shortbread.
- 11
Leave to cool completely.
- 12
Melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer.
- 13
When it is cool, mark into squares with a sharp knife (makes 12 - 16).
- 14
Store in airtight container.