Chocolate and Toffee Shortbread (25.01.2011)

125g butter or margarine
2 Tbsp cornflour
1 tsp vanilla essence
¼ cup castor sugar
1 level cup cake flour

Filling:
125g butter or margarine
2 level Tbsp golden syrup
½ cup soft sugar
4 level Tbsp condensed milk

Topping:
200g chocolate

Method:
Mix butter, vanilla and sugar in electric mixer until smooth, stir in the corn flour and cake flour to make a soft dough. Press evenly into slice pan 15cm x 25cm and bake for 30 min at 170C.

Filling:
Mix butter, sugar, golden syrup and condensed milk and boil for 10 – 12 min. keep stirring all the time. Pour the hot toffee over shortbread and leave to cool. Melt chocolate and pour over the cooled toffee. Leave to set then cut into squares.

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