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Cream together the butter and sugar, beating very well. Sift together the
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
b) Caramel Put all the ingredients for the caramel - except the vanilla - into a sauc
Take the pan off the heat, stir in the vanilla and continue stirring for 2
Leave to cool completely.
To finish, melt the chocolate over hot water (no overheat !!) and pour it
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-
Your Chocolate Toffee Shortbread (Millionaire's Shortbread !!) is ready. Good luck!
Related recipes: Chocolate, Cookie
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