CD CBF 90mins plus cooling
Makes approx 30 Cold Vegetarian Baked Fayre
Biscuits Cookies teatime
225g/8oz Unsalted Butter
175g/6oz Granulated Sugar
200g/7oz Plain Flour
100g/4oz Unsalted Butter
1 tablespoon firmly packed light brown sugar
200g/7oz sweetened Condensed Milk
Quality Plain Chocolate
1. Preheat the
oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow baking tin (about
16cm/6-inches x 25cm/10-inches).
2. In a large
bowl, cream the butter
and sugar together until pale and fluffy.
3.Add the flour
and cornflour to the mixture and knead for a few minutes by hand.
4. Spread the
batter into the prepared tin and press down firmly with the palm of your hand.
Bake for 1 hour until golden brown. Let the shortbread cool in the pan on a wire
rack while you make the filling.
5. In a medium
saucepan, heat the butter, brown sugar and condensed milk over low heat until
the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring
constantly, until the mixture turns golden brown in colour.
6. Remove from the
heat and allow to cool slightly.
7. Spread the
filling over the cooled
shortbread whilst still in the tin. Set aside to cool.
8. Break up the
chocolate and place in a heatproof bowl over a saucepan of very hot water. Stir
until melted then spread the melted chocolate over the cooled filling.
9. Leave to cool
and set in the tin for 20 minutes then cut into bars.
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