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Chocolate Toffee Shortbread (Millionaire's shortbread)

175 g butter (6 oz)
175 g granulated sugar (6 oz)
225 g plain flour (8 oz)
60 g cornflour (cornstarch) (2oz)
1 ts baking powder

175 g granulated sugar (6 oz)
175 g utter (6 oz)
450 g condensed milk (15 oz)
1 tb syrup
few drops of vanilla extract

175 g dark plain (semisweet) chocolate

Cream together the butter and sugar, beating very well. Sift together
the flour, cornflour and baking powder and beat into the butter
and sugar.

Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to
5 cm ( 1 to 2 in) deep and smooth even. Bake in a preheated oven,
180 oC (350 oF) for 20 minutes (or until golden brown). Take the
tin out of the oven and set aside to cool for 10 minutes while you
make the caramel.

Put all the ingredients for the caramel - except the vanilla - into
a saucepan. Over a moderate heat, stir until the butter has melted
and the sugar dissolved completely. Then bring the mixture to the
boil and boil for 5 to 7 minutes.

Take the pan off the heat, stir in the vanilla and continue stirring
for 2-3 minutes to cool it slightly. Then pour it over the shortbread.

Leave to cool completely.

To finish, melt the chocolate over hot water (no overheat !!) and
pour it over the caramel layer.

When it is cool, mark into squares with a sharp knife (makes 12 -
16). Store in airtight container.


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