Makes 12 squares
Indulge your sweet tooth with this unique take on a millionaire's shortbread, swapping traditional caramel for toffee. Despite the inviting three layers, it's easy to make and an ideal recipe to bake with kids.
For the shortcake base:
- 100g of butter, plus extra for greasing
- 50g of caster sugar
- 100g of plain ﬂour
- 25g of ground rice
- 25g of cornﬂour
For the toffee ﬁlling:
- 100g of butter
- 50g of light brown soft sugar
- 250g of condensed milk
For the topping:
- 250g of milk chocolate
- Grease and line a 15 x 20cm deep baking tray with greaseproof paper.
- Make the base. Cream the butter and sugar together in a bowl. Add the dry ingredients and rub them in using your hands.
- When the mixture looks like crumbs, knead it together to make a dough. Press the mixture into the baking tin using your hands. Prick it all over with a fork and set aside for 1 hour before you bake it.
- Preheat the oven to 170°C/150°C fan oven/325°F/gas mark 3½.
- Bake for 20 minutes until pale golden. Cool in the tin whilst making the ﬁlling.
- Put the butter, sugar and condensed milk in a heavy bottomed pan and bring to the boil. Boil for 5 minutes, stirring constantly until it’s a pale gold colour. Cool for a few minutes then spread over the shortcake. Leave to set. (Alternatively, open a tin of Carnation caramel, spread over the shortcake and top with the melted chocolate immediately.)
- Melt the milk chocolate in the microwave on the lowest setting in short bursts, checking regularly.
- Pour the chocolate over the cooled caramel. Divide into portions with a sharp knife, when the chocolate is still soft, but don’t break up the cake until it’s completely set. Once set, use a knife to cut into pieces.
Recipe courtesy of Choccywoccydoodah: Chocolate, Cake and Curses by Christine Taylor (Preface Publishing, £25)