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Post by Sylvia on Jul 28, 2009 2:23:39 GMT -6
Toffee Shortcake Preheat oven to 170oC/340oF
8oz/225g margarine/butter 2oz/50g caster sugar 8oz/225g plain flour 2 tablespoons of golden syrup small tin of condensed milk 4oz/110g cooking chocolate
Cream the caster sugar with 4oz of margarine/butter and then add the flour. Knead gently until it comes together then roll out and bake in a swiss roll tin until slightly brown. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base. Melt the chocolate and pour it over the toffee mixture Allow to cool and then cut into pieces.
Sylvia
Original recipe from Maw Broon's Cookery Book
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