(16 squares) (recipe from waitrose food illustrated)it has been a good ride so far, i have made lots of new friends. thumbs up for another 100 posts!
125 g salted butter, plus some extra for greasing
50 g caster sugar
175 plain flour
150 g roasted and salted macadamia nuts, roughly chopped
toffee filling and chocolate topping
100 g caster sugar
115 g salted butter
200 g condensed milk
2 tbsp golden syrup
200 g milk chocolate, chopped
50 g white chocolate, melted
01 preheat the oven to 150 °c
02 line a 23 cm square cake tin with greaseproof paper
03 rub the butter, sugar and flour together in a bowl until it forms a very stiff, crumbly dough
04 press into the tin and press the nuts on top
05 bake for 30-35 minutes until lightly golden
07 meanwhile, make the toffee by slowly melting the sugar and 100 g butter for 10 minutes until thick and bubbling.
08 add the condensed milk and golden syrup and bring to a gentle boil, stirring constantly.
09 reduce the heat and stir the mixture vigorously for 5-10 minutes, scraping the sides and bottom of the pan, until the toffee is thick and golden. if brown patches start to appear, add a drop of condensed milk
10 pour over the shortbread and set for 20 minutes in the fridge
11 boil 4 tbsp water in a pan, take off the heat and stir in the milk chocolate with the remaining butter until melted.
12 spread over the toffee.
13 chill for 2 hours
14 drizzle melted white chocolate from a teaspoon
15 cut into squares with a hot knife
16 voilá, death by chocolate & fudge!