With their layers of buttery shortbread, toffee (caramel) and chocolate. these delectable biscuits, also known as "millionaire's shortbread", are irresistible.
Makes about 20. Keeps 2 weeks in an airtight container. Freeze 3 months.
Ingredients
For the base
● 4 oz (125 g) butter
● 6 oz (175 g) plain flour
● 2 oz (50 g) caster sugar
For the toffee (caramel)
● 4 oz (125 g) butter
● 4 oz (125 g) soft medium brown sugar
● 3 scant tbsp golden syrup
● 6 fl oz (175 ml) can sweetened condensed milk
● ½ tsp vanilla extract
For the topping
● 6 oz (175 g) good quality milk chocolate
● 2 tsp flavourless oil
Method
● Preheat the oven to 350°F/180°C/Gas 4.
Use a shallow baking tin (pan) 11 x 7 x 1 inches (27.5 x 17.5 x 2.5 cm) or with a similar area.
● In a bowl, rub the butter into the flour and sugar until like breadcrumbs, then gather together and knead into a dough.
● Roll on a sugared (not floured) surface to the size of the tin. Lift off and arrange in the base, trimming the sides even. If the pastry breaks, simply pat it into the tin and flatten with the palm of your hand. Prick all over.
● Bake for 16–20 minutes, or until pale gold in colour (do not let it brown). Allow to cool.
● Put all the toffee ingredients except the vanilla into a thick-bottomed saucepan and heat, stirring with a wooden spoon until the sugar has dissolved.
● Bring to the boil and cook, stirring every once in a while, for 7 minutes, by which time the mixture will be a golden-brown toffee colour.
● Take from the heat, add the vanilla and beat with the spoon for 1 minute.
● Pour the toffee mixture on to the cooled shortbread base. Leave until cold.
● Melt the chocolate over hot water or in the microwave, then stir in the oil (this makes it easier to spread). Immediately pour over the toffee layer.
● Use a small palate knife or spatula to spread the chocolate and add some texture to the surface if you wish.
● When almost set, mark lightly into small squares.
Adapted from 'The New Complete International Jewish Cookbook'