Orange and toffee squares

Recipe from: 5/7/1998 12:00:00 AM
Ingredients 14
Servings 24
Time

Ingredients

  • CRUST
  • 315
    ml
    cake flour
  • pinch salt
  • 1
    ml
    ground cinnamon
  • 125
    g
    butter
  • 65
    ml
    castor sugar
  • FILLING
  • 125
    g
    butter
  • 160
    ml
    brown sugar
  • 30
    ml
    golden syrup
  • 150
    ml
    Nestlé condensed milk
  • grated rind of an orange
  • TOPPING
  • 150
    g
    milk chocolate for spreading on top
 

Method

+/- 25 min
 
Preheat the oven to 180 ºC and spray a 20 x 20 cm cake tin with non-stick spray. Sift the flour, salt and cinnamon together and rub in the butter. Stir in the castor sugar and press the mixture onto the base of the cake tin. Bake for about 25 minutes until straw-coloured. Remove from the oven and cool completely. Place the butter, sugar, syrup and condensed milk in a fairly large saucepan and heat slowly until melted. Stir continuously. Raise the heat slightly and simmer until the soft-ball stage. Remove from the heat, beat in the orange rind and cool slightly. Pour the mixture over the shortbread layer and leave to cool completely. Melt the chocolate over steam or in the microwave oven and pour over the cooled toffee layer. Chill until slightly set and mark out the squares. Cool completely and cut into squares. Makes about 24 squares.
 

Read more on: bake  |  fruit
 

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