SHORTBREAD
175 g butter (6 oz)
175 g granulated sugar (6 oz)
225 g plain flour (8 oz)
60 g cornflour (cornstarch) (2oz)
1 tsp baking powder
CARAMEL
175 g granulated sugar (6 oz)
175 g butter (6 oz)
450 g condensed milk (15 oz)
1 tbsp syrup
1 few drops of vanilla extract
TO FINISH
175 g dark plain (semisweet) - chocolate
A Recipe for
Chocolate Toffee Shortbread (Millionaire's Sh
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Food Tip |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This Recipe for Chocolate Toffee Shortbread (Millionaire's Sh is one of thousands in the Recipes-to-go Dessert Cookbook.
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for Chocolate Toffee Shortbread (Millionaire's Sh from the recipe cookbook of Recipes-to-go (Dessert)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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
sugar.
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
caramel.
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
Serves: 1
Chocolate Toffee Shortbread (Millionaire's Sh Recipe brought to you by Recipes To-Go