Toffee Millionaire's Shortbread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
A rich, buttery shortbread infused with the deep flavor of English toffee and topped with a layer of golden caramel.
Ella x
Ingredients
- 400butter
- 200caster sugar
- 250all-purpose flour
- 200tinned toffee(chopped)
- 100golden syrup
- 2large eggs
- 10salt
- 100unsalted butter(melted)
- 150dark brown sugar(kneaded)
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F) and line an 18cm square baking tin with parchment paper.
Tip: Use a sharp knife to cut the parchment paper to size.
- 2
In a medium saucepan, melt the unsalted butter and golden syrup over low heat, stirring occasionally.
Tip: Be careful not to burn the syrup.
- 3
Remove the saucepan from the heat and stir in the chopped toffee until it is well coated.
Tip: Let the mixture cool slightly.
- 4
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 5
Add the flour and salt to the bowl and mix until the dough comes together.
Tip: Be careful not to overmix.
- 6
Stir in the melted butter and golden syrup mixture until well combined.
Tip: Make sure the dough is smooth and even.
- 7
Press the dough into the prepared baking tin and smooth the top.
Tip: Use a spatula to get the corners even.
- 8
Bake the shortbread for 25-30 minutes or until it is lightly golden.
Tip: Use a sharp knife to check for doneness.
- 9
Remove the shortbread from the oven and let it cool in the tin for 10 minutes.
Tip: Don't open the oven door until it has cooled slightly.
- 10
Transfer the shortbread to a wire rack and let it cool completely.
Tip: This will help the caramel set properly.
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