Toffee Buckle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet, buttery pastry with a rich toffee filling, perfect for breakfast or brunch.
Ella x
Ingredients
- 250 gall-purpose flour(for pastry)
- 115 gunsalted butter(cold, diced)
- 200 ggranulated sugar(for toffee)
- 100 glight brown sugar(for toffee)
- 150 gtoffee bits(chopped)
- 2 nulllarge eggs(for pastry)
- 50 mlmilk(for pastry)
- 10 gbaking powder(for pastry)
- 5 gsalt(for pastry)
- 30 mlunsalted butter, melted(for toffee)
- 100 mltoffee syrup(homemade or store-bought)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Line a 23cm square baking tin with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
Tip: Set aside for later use.
- 3
In a large bowl, cream together butter and sugars until light and fluffy.
Tip: Add eggs one at a time, beating well after each addition.
- 4
Add flour mixture to wet ingredients and mix until just combined.
Tip: Don't overmix.
- 5
Pour in milk and mix until a smooth dough forms.
Tip: Pour half the dough into the prepared tin.
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