Chocolate Toffee Shortbread
semi-sweet chocolate chips
1Shortbread: Cream together the butter and sugar, beating very well.
2Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
3Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
4Bake in a preheated 350 oven for 20 minutes (or until golden brown).
5Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
6Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
7Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
8Then bring the mixture to the boil and boil for 5 to 7 minutes.
9Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
10Then pour it over the shortbread.
11Leave to cool completely.
12To finish, melt the chocolate over hot water and pour it over the caramel layer.
13When it is cool, mark into squares with a sharp knife (makes 12 - 16).
14Store in airtight container.