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Chocolate Toffee Shortbread or Millionaire's Shortbre
Author/Submitted by:
Servings: 16
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients:
-----SHORTBREAD----- 1 1/2
Sticks butter 3/4
c
Granulated sugar 1 2/3
c
Flour,
all-purpose
1/2
c
Cornflour 1
t
Baking powder
-----CARAMEL CENTER----- 3/4
c
Granulated sugar 1 1/2
Sticks butter 1
cn
Condensed milk (15oz) 1
tb
Corn syrup
Vanilla extract
-----CHOCOLATE TOPPING----- 6
Squares semisweet chocolate
Directions:
To make the shortbread layer, cream together the butter and sugar,
beating very well. Sift together the flour, cornflour and baking
powder and beat into the butter and sugar. Spread the mixture in a 12
inch / 30cm long baking tin, about 1-2 inches / 4-5cm deep and smooth
even. Bake in a preheated moderate oven (350F / 180C / gas 4) for
20 minutes or until the shortbread is golden brown. Take the tin out
of the oven and set aside to cool for 10 minutes while you make the
caramel.
For the caramel layer, put all the ingredients for the caramel except
the vanilla into a saucepan. Over a moderate heat, stir until the
butter has melted and the sugar dissolved completely. Then bring the
mixture to the boil and boil for 5-7 minutes. Take the pan off the
heat, stir in the vanilla and continue stirring for 2-3 minutes to
cool it slightly. Then pour it over the shortbread. Leave to cool
completely.
To finish, melt the chocolate over hot water (take care not to
overheat the chocolate) and pour it over the caramel layer. When it
is cool, mark into squares with a sharp knife. Store in an airtight
container. "Lady MacDonald's Scotland: The Best of Scottish Food &
Drink" : by Claire MacDonald A Bullfinch Press Book by Little,
Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for
you by The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 08-10-96 (00:42)
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