Not everyone agrees with me on this cookie but I absolutely love the simple buttery shortbread crust with the somewhat sticky toffee-like chocolate topping. Adriaan for one isnâ€™t a big fan. He thinks I use too much topping for the short bread. I feel that you have to have something you can really sink your teeth in!
The only thing that annoys me about this recipe is that you to wait a long time before the topping is firm (2 hours!)…to compensate this I lick all the remaining topping from the sauce pan and the bowl scraper….mmm!
Adapted from: The Ultimate Cookie Book by Catherine Atkinson
150 g (5 oz / 10 tbs) butter
250 g (9 oz / 2 Â¼ cup) flour
75 g (3 oz / scant Â½ cup) caster sugar
for the topping
150 g (5 oz) bittersweet chocolate, chopped
40 g (1 Â½ oz / 3 tbs) butter
1 can (400 g / 4 Â¼ oz) sweetened condensed milk
Preheat the oven to 160ÂºC (325ÂºF). Grease a 20 x 20 cm (8 x 8 inch) baking tin.
Put the butter and flour in a food processor and process until the mixture resembles breadcrumbs. Add the sugar and blend again until the mixture starts to cling together.
Transfer the mixture into the baking tin and spread out with the back of a wooden spoon to fill the base with an even layer. Bake for 35-40 minutes until the surface is very lightly coloured.
Gently heat the chocolate, butter and sweetened condensed milk in a heavy pan until the chocolate and butter have melted. Increase the heat and cook, stirring, 3-5 minutes until the mixture starts to thicken. Pour the mixture over the cookie base, spreading it in an even layer. Leave to cool, then chill for at least 2 hours until firm. Serve cut into squares.
1 square – 290 kcal
100 g – 430 kcal
carbohydrate 52 g – protein 7 g – fat 23 g (saturated fat 14 g) – fibre 1 g