Toffee and mint layered squares
Preparation Time: 15 minutes
Cook Time: 28 - 33 minutes
Serves: Makes about 24
Delicious bites.
Ingredients
Base
310ml (175 g) Snowflake cake flour
1ml salt
125g butter or margarine
100ml (85 g) castor sugar
5ml grated lemon rind
Toffee topping
60g butter or margarine
30ml golden syrup
385g can condensed milk
70ml ( g) castor sugar
75g soft caramel toffee or pistachio nuts, coarsely chopped
50g Peppermint Crisp chocolate, coarsely grated
Method
- Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar and lemon rind and knead lightly to a soft dough.
- Press dough into a greased pan of about 18 x 27 cm. Bake in a preheated oven at 180 °C for 20 - 25 minutes. Cool slightly.
- Topping: Combine butter syrup, condense milk and sugar in a saucepan. Bring to the boil whisking constantly or about 8 minutes, until mixture thickens and turns golden brown. Beat constantly for prevent burning. Spread over baked base.
- Sprinkle caramel toffee and peppermint crisp chocolate over topping. Leave to cool and cut into squares.
