| Preparation Time |
1 hour |
| Cooking Time |
25 mins |
| Suitable for pre-cooking |
Yes |
| Wheat Free |
Optional – replace Spelt with rye flour |
| Sugar Free |
No |
| Egg Free |
Yes |
| Dairy Free |
Optional |
| Gluten Free |
Optional |
Ingredients
For the shortbread pastry
100 gr butter
40 gr brown caster sugar
75 gr ground almonds
75 gr spelt flour
1/2 tsp baking powder
For the toffee filling
100 gr butter
200 ml condensed milk
2 tbsp golden syrup
40 gr brown caster sugar
For the topping
100 gr plain chocolate
50 gr milk chocolate
Put all pastry ingredients into bowl. Rub together until it forms clumpy breadcrumbs. Gradually apply more pressure until the mixture starts to stick together. Gently push evenly into a 7×9 inch Swiss roll tin. Bake for 25 minutes at 150o (not fan).
For the middle toffee layer, bring all toffee ingredients to the boil; simmer for 5 mins, stirring all the time. Note: this mixture burns easily, so it is very important to keep stirring. Sometimes little bits caramelise; this is not a disaster, you can still use the mixture. . Poor evenly over shortbread base and leave to cool.
Melt the chocolate in a glass bowl over boiling water. When melted, stir and poor evenly over the toffee mixture.
Once everything has cooled, speed up the setting process by putting in the fridge.
Cut before it gets too cold.
Enjoy!
Wyn
