Chocolate Toffee Shortbread

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 35
  • 7-10 Tbsp Fat and flour
  • 525 g Flour
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 375 g cold butter
  • 250 g Butter
  • 6 TABLESPOONS light sugar beet syrup (e.g. Grafschafter)
  • 400 g Whipped cream
  • 350 g Fine dark chocolate (at least 70 % cocoa)
  • 200 g Whipped cream
  • 25 g white plate fat (e.g. palmine)

Directions

  1. 1

    For the dough, grease a baking tray (approx. 35 x 40 cm) and dust with flour. Put flour, sugar, vanilla sugar, 1 pinch of salt, eggs and 375 g butter in pieces in a mixing bowl. Knead everything first with the dough hooks of the mixer and then briefly with your hands to a smooth dough.

  2. 2

    Press the dough on the baking tray with your hands to a flat base. Then prick several times. Put in a cool place for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes.

  3. 3

    Allow to cool on the tray.

  4. 4

    For the toffee cream, bring butter, syrup and cream to the boil in a saucepan while stirring. Boil down at medium heat while stirring several times for 25-35 minutes until the mixture has a golden brown colour. Spread the toffee cream on the baked base.

  5. 5

    Place in a cool place for about 1 hour.

  6. 6

    Break chocolate into pieces for the chocolate icing. Melt with whipped cream and white fat at low heat while stirring. If necessary, let it cool down a little and put it in a cool place until the icing is a little thicker.

  7. 7

    Spread on the toffee cream. Put in a cool place for about 1 hour. Cut the shortbread into pieces. Store in a cool place so that the chocolate layer does not become soft.

Nutrition Facts

KCAL
340 kcal
CARBS
23 g
FATS
25 g
PROTEINS
3 g