This lovely bake comes from a recipe book which they have at my Grandmas church. I actually found it quite challenging to get the right consistency for the toffee as it took a lot longer than i thought, but i got there in the end!
I couldn't cut them very well, so i apologise for the mess!
*pre heat oven to 160*/Gas mark 3*
Ingredients
4oz butter/margarine (i used stork!)
6oz self raising flour
4oz caster sugar
1tbsp of golden syrup
1 small can of condensed milk
6oz of milk or dark chocolate (I used milk)
Method
Shortbread:
Rub 4oz butter and the 6oz self raising flour together until it resembles fine bread crumbs
Add the 2oz caster sugar and gently mix together
Next pour the mixture into a lined greaseproof papered dish. This recipe suggests using a swiss roll tin, but i didn't have one, so any dish/tin that's at least 1.5 inches deep will do.
Bake for 25 mins
Toffee:
Stir 2oz butter or margarine, 2oz sugar, 1 tbsp syrup and 1 small can of condensed milk together in a pan until the sugar dissolves
Reduce the heat and cook SLOWLY until the syrup begins to turn a light brown
Cool shortbread and spread the toffee over
Chocolate:
Melt 6oz of chosen chocolate in a pyrex glass bowl over boiling water and keep mixing until completely melted
Pour over toffee
Cut into small fingers when cool, as its quite rich! (and delicious)
