Buttery Shortbread base, covered with creamy chewy toffee and topped with chocolate.....decadence in small pieces !! set oven to 160c gas mark 2. lightly grease a 20cm x 33cm oblong tray/swiss roll tin
Base 225g plain flour 100g caster sugar 225g butter 100g semolina Topping 175g butter 175g caster sugar 4Tbsp golden syrup 1x397 tin condensed milk (nestle's) Chocolate Topping 200g plain chocolate broken into small pieces
Place ingredients for the base into a food processor and whizz together until they form a smooth dough (you can do this by hand if preferred) Press mixture into the prepared tin (do not compact too much), prick with a fork and bake for about 30-40mins until golden and firm, set aside to cool. To make the toffe , place butter, sugar golden syrup and condensed milk into a saucepan , stir over a low heat until the butter and sugar has melted. Bubble the mixture gently for 5 to 8 mins stirring all the time in a figure of 8, until the mixture has thickened and is fudge like. Pour over the cold shortbread base in an even layer and leave to cool. Melt the chocolate in a bowl over a pan of barely simmering water, pour over the toffe and allow to set. cut into small pieces and store in an airtight tin. Bon Appetit
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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