Toffee shortbread pieces
This recipe makes about 16 pieces.
Preparation time: about 11/2
hours + cooling time.
Ingredients:
For the SHORTBREAD:
125g margarine
50g caster sugar
150g flour
1 teaspoon (or 1 sachet) baking powder
For the TOFFEE:
125g margarine
125g caster sugar
2 tablespoons of golden syrup (can be replaced by honey)
200g condensed milk.
For the CHOCOLATE TOPPING:
125g plain cooking chocolate
1) To make the shortbread base.
Preheat the oven to 180°C (Gas mark 4)
Cream the margarine and sugar together in a mixing bowl.
Add the flour and mix it in.
Spread it out in a flat-bottomed baking dish.
Bake above centre of oven for about 15 to 20 minutes.
Take the base out when it is firm, but only slightly golden - don't let it get too hard and brown!
Leave to cool in the dish.
2) To make the toffee:
Melt the margarine, sugar and condensed milk in a saucepan over a gentle heat.
Stir gently until the mixture thickens and begins to leave the sides of the saucepan.
Pour over the cooled shortbread.
Leave to cool again.
3) To make the chocolate topping:
Simply melt the chocolate. Use the "Bain-Marie" method for best results:
Break the chocolate into small pieces and put them into a heatproof bowl.
Place the bowl in a saucepan 1/3 full of boiling water until the chocolate melts.
Spread melted chocolate over the cooled toffee.
Allow to cool again.
Turn out onto a board and cut into small pieces.
Adapted from "The complete farmhouse kitchen cookbook", Edition: Diamond Books, 1995
Preparation time: about 11/2
hours + cooling time.
Ingredients:
For the SHORTBREAD:
125g margarine
50g caster sugar
150g flour
1 teaspoon (or 1 sachet) baking powder
For the TOFFEE:
125g margarine
125g caster sugar
2 tablespoons of golden syrup (can be replaced by honey)
200g condensed milk.
For the CHOCOLATE TOPPING:
125g plain cooking chocolate
1) To make the shortbread base.
Preheat the oven to 180°C (Gas mark 4)
Cream the margarine and sugar together in a mixing bowl.
Add the flour and mix it in.
Spread it out in a flat-bottomed baking dish.
Bake above centre of oven for about 15 to 20 minutes.
Take the base out when it is firm, but only slightly golden - don't let it get too hard and brown!
Leave to cool in the dish.
2) To make the toffee:
Melt the margarine, sugar and condensed milk in a saucepan over a gentle heat.
Stir gently until the mixture thickens and begins to leave the sides of the saucepan.
Pour over the cooled shortbread.
Leave to cool again.
3) To make the chocolate topping:
Simply melt the chocolate. Use the "Bain-Marie" method for best results:
Break the chocolate into small pieces and put them into a heatproof bowl.
Place the bowl in a saucepan 1/3 full of boiling water until the chocolate melts.
Spread melted chocolate over the cooled toffee.
Allow to cool again.
Turn out onto a board and cut into small pieces.
Adapted from "The complete farmhouse kitchen cookbook", Edition: Diamond Books, 1995
