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English Toffee Shortbread


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Member since 2006

Serves | Prep Time | Cook Time 10 to 15

Ingredients

Shortbread Base:
1 1/2 sticks butter or margarine
1 1/4 C flour
1/4 C sugar

Toffee Filling:
1/2 C Eagle Brand condensed milk
1 stick butter or margarine
2 Tbps Lyles Golden Syrup or 2 Tbps Karo + 1/4 C sugar

Topping:
1 C powdered sugar
1 Tbsp chocolate syrup
boiling water


Shortbread Base:


Rub butter and sugar together.


Add flour 1/2 C at a time and rub into butter sugar mixture.


Press into a small jelly roll pan or cookie sheet. Bake at 350° for 10-15 mins. or until golden brown.


Toffee Filling:


Mix all ingredients together in a sauce pan. Bring to a boil stirring constantly. Boil for 10 mins. Remove from heat and beat 3-4 mins. Spread over baked shortbread. Let cool.


Topping:


Frost with milk cooking chocolate (which according to Mom is not available in the US).


SO:


Mix powdered sugar with chocolate syrup and enough boiling water to make a stiff but spreadable frosting.


Frost. Let dry in frig.


Cut into bars.


Will keep well in a covered plastic container. (In the frig if it's hot out)


Pairs Well With


Notes

This is tried and tested!! It's one of my English Mom's recipes.

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