Shortbread......... 2 ways

Shortbread is one of those handy recipes to have when you want a to fill the biscuit tin.This shortbread is lovely with a cuppa but add a layer of toffee and chocolate and it is a very special treat. Millionaire shortbread is one of those things that takes a bit of time to make but worth it once in awhile. You can get 2 trays out of this recipe 1 plain and 1 millionaire. or you can half the recipe or make 2 plain. 
The possibilities are endless.

Line 2 x 8in square tins.

260g very soft butter
120g caster sugar.
260g plain flour
120g cornflour.

Cream the butter and caster sugar together until soft and light.
Sift in the plain flour and the cornflour.
Bring together to make a soft dough.
I find this is best done by hand.

Divided the dough between the 2 tins. Flatten it down and gently push it into the corners. You can do this with the back of a spoon (or your fingers).

Put into the fridge to chill while you heat the oven to 160C fan.

Bake for 25-30 minutes until lightly golden. If keeping it plain sprinkle 2 tablespoons of caster sugar over each tin.
Leave in the tray to go cold.  When cold cut into 12.


Toffee Layer.
1x397g  can condensed milk
100g caster sugar
175g Butter.
3tbsp golden syrup

Put  everything into a pot and gently heat until the butter and sugar dissolves.
Bring to the boil and gently simmer for 6 minutes stirring all the time.
Pour over the cold shortbread layer.
Put into the fridge to set.

 Chocolate Layer
Melt 175g of chocolate with 25 g butter,
Pour over the toffee and return to the fridge to set.
When set carefully remove from the tin and cut into squares

Enjoy