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Florrie's Chocolate and Toffee Squares

These much loved biscuits sometimes called Millionaire’s Squares are a fiddle to make, so get the maximum flavour for your effort by making them with butter and best quality chocolate.

V

Makes 24 or 32

Pastry Base

12oz (350g/3 cups) self-raising flour

8oz (225g/2 sticks) butter

3 1/2oz (100g/scant 1/2 cup) castor sugar

Toffee Filling

6oz (175g/generous 1 cup) granulated sugar

8oz (225g/2 sticks) butter

4 tablespoons (5 American tablespoons) golden syrup

1 x 400g (14oz) tin full cream sweetened condensed milk

Chocolate Top

6-8oz (175g-225g) Lesme, Callebaut or Valrhona chocolate, melted

1 large Swiss roll tin 10 x 15 inch (25.5 x 38cm)

First make the shortcake base.

Mix the flour with the sugar, rub in the butter and work until the mixture comes together. Alternatively, blend the three ingredients in a food processor. Roll the mixture evenly into the lightly greased tin. Prick the base with a fork. Cook in a preheated oven 180°C / 350°F / regulo 4 for 15 - 20 minutes or until golden in colour and fully cooked.

Next make the filling.

Melt the butter over a low heat in a heavy bottomed saucepan. Add the sugar, golden syrup and lastly the condensed milk, stir after each addition and continue to stir over a low heat for the next 20 minutes approx.

(The toffee burns very easily so don't stop stirring.)

When the toffee is golden brown, test by dropping a little blob into a bowl of cold water. A firm ball of toffee indicates a firm toffee, if it’s still a little soft continue to cook for a few more minutes but be careful if it gets too hard it will pull your teeth out later (see note at end)! When it reaches the correct stage pour it evenly over the shortbread base. Allow to cool.

Melt the chocolate over a gentle heat preferably in a Pyrex bowl over simmering water and spread evenly over the toffee. Decorate immediately with a fork to give a wavy pattern.

Cut into small squares or fingers when the chocolate is set.

Grown-up Chocolate and Toffee Square

Sprinkle Maldon or Halen Mon sea salt over the top of the chocolate – surprising and delicious.


Note

Toffee’s

If perchance the toffee cooked too far, change the plan.  Quickly brush out a ‘Swiss roll tin (25.5 x 18cm (10 x 7 inch) with sunflower oil and pour the toffee into the tin.  Use a palette knife to smooth over the top.  Then dip the blade of a sharp knife in oil and mark into 2.5cm (1 inch) squares or rectangles while still warm.

When set, break apart.  Roll in cellophane and enjoy.

This is a recipe by
Florrie Cullinane
View all my recipes

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