Chocolate & Toffee Shortcake |

Chocolate & Toffee Shortcake

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Prep time: 25 minutes | Baking time: 20 minutes

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


  1. Grease and line a 15 x 20cm deep baking tray with greaseproof paper.
  2. Make the base. Cream the butter and sugar together in a bowl. Add the dry ingredients and rub them in using your hands.
  3. 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.
  4. Preheat the oven to 170°C/150°C fan oven/325°F/gas mark 3½.
  5. Bake for 20 minutes until pale golden. Cool in the tin whilst making the filling.
  6. 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.)
  7. Melt the milk chocolate in the microwave on the lowest setting in short bursts, checking regularly.
  8. 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)