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45Total Time
30Prep Time
15Bake Time
30Serves
Easy

Toffee Topped Shortbread

1 Reviews

About the bake

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. We've also used ground rice for this recipe which is slightly unusual, but works really well. If you need some more tips on baking shortbread have a look at our classic video. 

45Total Time
30Prep Time
15Bake Time
30Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 4:

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

  5. Step 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. Step 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.

Ingredients

  • For the Shortbread Base

    • 175g Unsalted butter (room temperature)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 175g Allinson's Plain White Flour
    • 50g Ground rice
  • For the Topping

    • 405g Condensed milk
    • 5 tbsp Golden syrup
    • 100g Unsalted butter
    • 200g Dark chocolate

Utensils

  • 25.5cm x 16cm (10in x 6.5in ) baking tin
  • Bowl
  • Saucepan

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