Toffee topped shortbread - recipe

Toffee topped shortbread

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For the shortbread base

For the topping

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 25.5cm x 16cm (10 x 6 1/2 inch) base measurement baking tin.

  2. 2

    Cream 175g butter until soft then add the caster sugar. Beat well until pale and fluffy.

    For this step you'll need:

    • 175g Butter (unsalted)
    • 50g Unrefined golden caster sugar
  3. 3

    Stir in the flour and ground rice and mix until the ingredients start to come together. Press the mixture into the base of the tin using floured fingers and prick all over with a fork.

    For this step you'll need:

    • 175g Plain white flour
    • 50g Ground rice
  4. 4

    Bake for 12-15 minutes or until just beginning to turn golden at the edges. Cool in the tin.

  5. 5

    Place the condensed milk, golden syrup and remaining butter in a saucepan. Stirring continuously, bring slowly to the boil then simmer for about 5 minutes until golden. Pour over the shortbread and spread to evenly cover. Leave to cool.

    For this step you'll need:

    • 405g Condensed milk
    • 5 tbsp Golden syrup
    • 100g Butter (unsalted)
  6. 6

    Melt the plain chocolate by breaking it into a bowl placed over a pan of simmering water. Pour the chocolate over the cooled toffee layer and spread evenly. Leave to cool then refrigerate for 1 hour until set. Cut into fingers to serve.

    For this step you'll need:

    • 200g Dark chocolate
  7. 7

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