Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.












Chocolate Toffee Shortbread (Millionaires Shortbread !!) Recipe
Chocolate Toffee Shortbread (Millionaires Shortbread !!) Category Chocolate Recipes 
Views 60 
Ratings 0 
Ingredients And Procedures

---------------------------------SHORTBREAD--------------------------------- 175 g Butter (6 oz)

175 g Granulated sugar (6 oz)

225 g Plain flour (8 oz)

60 g Cornflour (cornstarch) (2oz)

1 ts Baking powder

----------------------------------CARAMEL---------------------------------- 175 g Granulated sugar (6 oz)

175 g Butter (6 oz)

450 g Condensed milk (15 oz)

1 tb Syrup

Few drops of vanilla extract ---------------------------------TO FINISH--------------------------------- 175 g Dark plain (semisweet)

-- chocolate a) Shortbread Cream together the butter and sugar, beating very well. Sift together the flour, cornflour and baking powder and beat into the butter and sugar. Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF) for 20 minutes (or until golden brown). Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel. b) Caramel Put all the ingredients for the caramel - except the vanilla - into a saucepan. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely. Then bring the mixture to the boil and boil for 5 to 7 minutes.

Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly. Then pour it over the shortbread.

Leave to cool completely. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer. When it is cool, mark into squares with a sharp knife (makes 12 - 16). Store in airtight container. From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990, ISBN 0-8212-1809-3



 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: