Chocolate Toffee Shortbread (Millionaire's Shortbread !!)

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)

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

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.

12 - 1990, ISBN