Butterscotch Tiffin
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert with a layer of toffee on top, perfect for satisfying your sweet tooth.
Ella x
Ingredients
- 400 gbutter
- 200 ggolden syrup
- 400 gcastor sugar
- 250 gall-purpose flour
- 10 gsalt
- 200 gunsalted butter
- 4 eggeggs
- 1 mlvanilla extract
- 200 gbutterscotch sauce
- 150 gtoffee bits
- 1 gbaking powder
- 1 gbaking soda
- 50 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 20cm x 20cm square baking tin with parchment paper.
- 2
In a large mixing bowl, cream the butter and castor sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Tip: Sift the dry ingredients for a smooth mixture.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 6
Pour in the unsalted butter and mix until the dough comes together.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Press the dough into the prepared baking tin.
Tip: Make sure to cover the entire tin.
- 8
Bake for 25-30 minutes, or until the edges are golden brown.
Tip: A toothpick inserted into the center should come out clean.
- 9
Remove from the oven and let cool for 10 minutes.
Tip: Don't skip this step, or the tiffin will break apart.
- 10
Melt the butterscotch sauce in a saucepan over low heat.
Tip: Stir constantly to avoid burning.
- 11
Pour the butterscotch sauce over the cooled tiffin.
Tip: Use a spatula to spread evenly.
- 12
Sprinkle the toffee bits over the top.
Tip: You can use as much or as little as you like.
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