English Toffee Shortbread
  • Cooking Time: 10 to 15
  • 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
  1. Shortbread Base:
  2. Rub butter and sugar together.
  3. Add flour 1/2 C at a time and rub into butter sugar mixture.
  4. Press into a small jelly roll pan or cookie sheet. Bake at 350° for 10-15 mins. or until golden brown.
  5. Toffee Filling:
  6. 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.
  7. Topping:
  8. Frost with milk cooking chocolate (which according to Mom is not available in the US).
  9. SO:
  10. Mix powdered sugar with chocolate syrup and enough boiling water to make a stiff but spreadable frosting.
  11. Frost. Let dry in frig.
  12. Cut into bars.
  13. Will keep well in a covered plastic container. (In the frig if it's hot out)
This is tried and tested!! It's one of my English Mom's recipes.