Chocolate toffee shortbread (millionaire's shortbread !!)
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Chocolate toffee shortbread (millionaire's shortbread !!)
  Chocolate    Shortbread    Cookies  
Last updated 6/12/2012 1:16:00 AM. Recipe ID 45640. Report a problem with this recipe.
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      Title: Chocolate toffee shortbread (millionaire's shortbread !!)
 Categories: Cookies
      Yield: 1 Servings
    175 g  Butter (6 oz)
    175 g  Granulated sugar (6 oz)
    225 g  Plain flour (8 oz)
     60 g  Cornflour (cornstarch) (2oz)
      1 ts Baking powder

    175 g  Granulated sugar (6 oz)
    175 g  Butter (6 oz)
    450 g  Condensed milk (15 oz)
      1 tb Syrup
           Few drops of vanilla extract

MMMMM-------------------------TO FINISH------------------------------
    175 g  Dark plain (semisweet)
           -- chocolate
  a) Shortbread
  Cream together the butter and sugar, beating very well. Sift together
  the flour, cornflour and baking powder and beat into the butter and
  Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5
  cm ( 1 to 2 in) deep and smooth even. Bake in a preheated oven, 180
  oC (350 oF) for 20 minutes (or until golden brown). Take the tin out
  of the oven and set aside to cool for 10 minutes while you make the
  b) Caramel
  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 to 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 (no overheat !!) and
  pour it over the caramel layer.
  When it is cool, mark into squares with a sharp knife (makes 12 - 16).
  Store in airtight container.
  From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990,
  ISBN 0-8212-1809-3

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Recipe ID 45640 (Apr 03, 2005)

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