Toffee Topped Shortbread

  • Total Time

    45m
    • Prep Time

      30m
    • Bake Time

      15m
  • Serves

    30
  • Skill Level

    Easy
  • Dietary Needs

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This toffee topped shortbread is so delicious, perfect for an afternoon tea time treat. To add a golden colour to biscuits and cookies, use light muscovado sugar instead of the caster sugar in the base mixture.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 25.5cm x 16cm (10 x 6 1/2 inch) base measurement baking tin.

  2. Cream 175g butter until soft then add the caster sugar. Beat well until pale and fluffy.

  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.

  4. Bake for 12-15 minutes or until just beginning to turn golden at the edges. Cool in the tin.

  5. 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.

  6. 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 1 hour until set. Cut into fingers to serve.

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