Silver Spoon

Toffee Topped Shortbread

Toffee Topped Shortbread

Recipe Submitted By: bakingmad

This Toffee Topped Shortbread is so delicious, perfect for an afternoon tea time treat.

Preparation Time 30 minutes
Baking Time 15 minutes
Portions 30
Skill Level Easy
Average Rating 0 stars
 

Toffee Topped Shortbread Ingredients

275 grams Butter at room temperature
50 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
175 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
50 grams Ground Rice
405 grams condensed milk
5 tbsp Golden Syrup (Silver Spoon) Golden Syrup (Silver Spoon)
200 grams Dark Chocolate (Silver Spoon Create) Dark Chocolate (Silver Spoon Create)
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This recipe uses

  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Golden Syrup (Silver Spoon)
  • Dark Chocolate (Silver Spoon Create)

How to make Toffee Topped Shortbread

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  1. Grease a 25.5 x 16cm (10 x 61/2 inch) base measurement baking tin.
  2. Cream 175g (6oz) butter until soft then add the caster sugar beat well until pale and fluffy. method tip
  3. Stir in the flour and ground rice and mix until the ingredients start to come together. Press the mixture into the base of the tin using floured fingers and prick all over with a fork. Bake at 180°C, 350°F, gas mark 4 for 12-15 minutes or until just beginning to turn golden at the edges. Cool in the tin.
  4. Place the condensed milk, golden syrup and remaining butter in a saucepan. Stirring continuously, bring slowly to the boil then simmer for about 5 minutes until golden. Pour over the shortbread and spread to evenly cover. Leave to cool.
  5. Melt the plain chocolate by breaking it into a bowl placed over a pan of simmering water. Pour the chocolate over the cooled toffee layer and spread evenly. Leave to cool then refrigerate for 1hour until set. Cut into fingers to serve. method tip
  6. Cooking Tips Infuse sprigs of rosemary, lavender or vanilla pods in caster sugar for one month. Use the scented sugar for making biscuits or sprinkling over soft fruit. To add a golden colour to biscuits and cookies, use light brown soft sugar instead of the caster sugar in the basic mixture.
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