Chocolate Toffee Shortbread

Name: Chocolate Toffee Shortbread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 525 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 625 g Butter; 6 TABLESPOONS sciroppo leggero di barbabietola da zucchero (ad esempio Grafschafter); 600 g Whipped cream; 350 g Dark chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

525 g Flour
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
625 g Butter
6 TABLESPOONS sciroppo leggero di barbabietola da zucchero (ad esempio Grafschafter)
600 g Whipped cream
350 g Dark chocolate
7-10 Tbsp Fat and flour

Directions

1
Put flour, sugar, vanilla sugar, salt, eggs and 375 g butter in flakes into a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough. Place the dough on a greased, flour-strewn baking tray (32 x 39 cm) and press it to a flat base with your hands. Prick several times with a fork. Put in a cool place for about 30 minutes. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven, place on a cake rack and cool down
2
Boil 250 g butter, syrup and 400 g cream in a pot while stirring. Boil down at medium heat while stirring several times for 25-35 minutes until the mixture has a golden brown colour. Spread evenly on the baked base. Put in a cool place for about 1 hour
3
Roughly chop the chocolate. Heat 200 g whipped cream in a pot, add chocolate and dissolve in the cream while stirring. Remove from the heat and let it cool down a little while stirring. Spread evenly on the caramel mass and refrigerate for about 1 hour. Cut into pieces
4
waiting time approx. 2 1/2 hours