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Title: Chocolate Toffee Shortbread or Millionaire's Shortbre
Categories: Irish Cookie Chocolate
Yield: 16 Servings
| ** SHORTBREAD | ||
| **------------------ | ||
| 1 1/2 | Sticks butter | |
| 3/4 | c | Granulated sugar |
| 1 2/3 | c | Flour; all-purpose |
| 1/2 | c | Cornflour |
| 1 | ts | 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
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 (350øF / 180øC / 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: Dave Drum Date: 03-02-98 (23:06) Doc's Place Bbs Online. (448) Intercook
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