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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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A Scottish shortbread base covered in smooth caramel filling, topped with chocolate. A favourite with kids and adults alike. Very rich and I guarantee you won't have any left to freeze once it's made :>) Ingredients:
have added imperial measures. |
for the base |
225g /8oz plain flour |
100g / 4oz caster sugar |
225g / 8oz butter |
100g / 4oz semolina |
175g / 6oz butter |
175g / 6oz caster sugar |
4 tbsp golden syrup |
1 x 397g / 14oz can condensed milk |
200g / 7oz plain chocolate, broken into pieces |
Directions:
1. Set the oven to 300F/160C/gas2.
2. Lightly grease a 20cm x 33cm (8 x 13 ) oblong/ Swiss roll tin or oven tray. Alternatively, line a tin with greaseproof paper.
3. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).
4. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.
5. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
6. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
7. Melt the chocolate in a bowl over a pan of simmering water or micro on low power setting
8. Pour the chocolate over the toffee and leave to set.
9. Cut into small squares and store in an airtight tin. Will keep for 2 weeks in tin or open flash freeze and when frozen, seal in a freezer bag.
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