Orange and toffee squares

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24 servings Cooking: 25 mins
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Fruit

By Food24 November 03 2009
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Ingredients (11)

CRUST
315.00 ml flour — cake
salt — pinch
1.00 ml cinnamon — ground
125.00 g butter
65.00 ml castor sugar
FILLING
125.00 g butter
160.00 ml brown sugar
30.00 ml golden syrup
150.00 ml condensed milk
orange — zest only
TOPPING
150.00 g milk chocolate
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Method:

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.



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