Shortbread with toffee and chocolate

Name: Shortbread with toffee and chocolate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 90
Ingredients: 250 g + 250 g cold butter; 100 g Sugar; 350 g + some flour; 1 Egg (Gr. M); 7-10 Tbsp Grease; 6 TABLESPOONS light syrup; 400 g Whipped cream; 500 g Dark chocolate coating

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 90

250 g + 250 g cold butter
100 g Sugar
350 g + some flour
1 Egg (Gr. M)
7-10 Tbsp Grease
6 TABLESPOONS light syrup
400 g Whipped cream
500 g Dark chocolate coating

Directions

1
Cut 250 g butter into pieces. Put it in a mixing bowl with sugar, 350 g flour and egg. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a baking tray (35 x 40 cm) and dust thinly with flour. Roll out the dough on it. Bake in a hot oven for 20-25 minutes.
3
Let it cool down.
4
Briefly bring 250 g butter, syrup and cream to the boil in a saucepan while stirring. Boil down at medium heat for 20-25 minutes while stirring constantly. Spread on the pastry base and let it cool down completely.
5
Coarsely chop the chocolate coating and melt in a hot water bath. Leave to cool at lukewarm and then spread on the toffee mixture. Leave to dry. Cut into approx. 3 x 5 cm strips.