Chocolate-Topped Caramel Shortbread
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| makes 12 |
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| 225 g | (8 oz) mcdougalls plain flour |
| 75 g | (3 oz) caster sugar |
| 175 g | (6 oz) margarine |
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| | topping |
| 100 g | (4 oz) margarine |
| 200 g | (7 oz) condensed milk |
| 50 g | (2 oz) soft light brown sugar |
| | few drops vanilla essence |
| 175 g | (6 oz) plain chocolate, melted |
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| heat the oven to 180:c, 350:f, gas mark 4. grease an 18 x 28 cm (7 x 11 |
| inch) oblong tray. mix flour and caster sugar, rub in margarine and work |
| mixture to a smooth dough. place in prepared tin, press down evenly, |
| prick with a fork and bake for 25 minutes until lightly golden. for |
| topping, melt margarine, condensed milk and brown sugar over a gentle |
| heat. boil for 5 minutes, stirring continuously. add vanilla essence and |
| beat well. pour evenly over the cooked base and allow to cool. spread |
| melted chocolate over topping and allow to set thoroughly before cutting |
| into fingers. |
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| source: http://www.mcdougalls.com/recipe/showrec.asp?rec=9 |
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| (ID: 8857) Mirror: rec.food.recipes: Thu, Feb 5, 2004 |