CHOCOLATE TOFFEE SHORTBREAD
Steps:
- 1. Shortbread: Cream together the butter and sugar, beating very well.
- 2. Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
- 3. Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
- 4. Bake in a preheated 350 oven for 20 minutes (or until golden brown).
- 5. Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
- 6. Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
- 7. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
- 8. Then bring the mixture to the boil and boil for 5 to 7 minutes.
- 9. Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
- 10. Then pour it over the shortbread.
- 11. Leave to cool completely.
- 12. To finish, melt the chocolate over hot water and pour it over the caramel layer.
- 13. When it is cool, mark into squares with a sharp knife (makes 12 - 16).
- 14. Store in airtight container.
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