Sunday, 15 July 2007

My Chocolate Toffee Shortbread

I have been very nicely asked to provide my Recipe for Chocolate Toffee Shortbread

Sorry about the picture but as anyone who has been reading will know my picture taking options are limited at the moment ;)

The Recipe goes as follows

290g (10 oz) of Unsalted butter at room Temp

60g (2 oz) Caster Sugar

175g (6 oz) Plain Flour

60g (2 oz) Ground Rice

400g Condensed milk

6tbsp Golden syrup

200g + (upto you ) Belgian Chocolate (although any will do)

  1. Grease a baking tin
  2. Cream 180g of the butter until soft the add the caster sugar and beat well until pale and fluffy
  3. Stir in the flour and ground rice and mix until it all comes together. Press the mix into the base of the tin with floured fingers and prick with a fork. Bake at 180 degrees (gas mark 4) for 15min then leave to cool
  4. Place the condensed milk, syrup and remaining butter in a saucepan stirring continuously, bring slowly to the boil then simmer for about 5 min until golden (like custard but slightly darker) pour over the shortbread evenly (smooth with a heated sppon) then leave to cool
  5. Melt the chocolate by breaking it into a bowl placed over a pan of simmering water. Pour the chocolate over the cool toffee layer and spread evenly (with a heated spoon) leave to cool then refrigerate for 1 hr for best results over night.

Enjoy ;)

Edits are brought to you courtesy of Anne (Thank you Anne for saving me further embarrassment ;) )


Anne said...

Hi, I'm reading your recipe and i'm confused. I don't see a listing for flour and what the heck are caster sugar and golden syrup? other than that, sounds like something I'd try! --afer i'd converted it all to non-metric :(

Janet said...

OMG does that sound good!