Florrie’s chocolate and toffee squares

Method

1. The shortcake base: Mix the flour with the sugar, rub in the butter and work until the mixture comes together. Alternatively, blend the three ingredients in a food processor.

2. Roll the mixture evenly into the lightly-greased tin.

3. Prick the base with a fork.

4. Cook in a preheated oven 180°C for 15-20 minutes or until golden in colour and fully-cooked.

5. The filling: Melt the butter over a low heat in a heavy-bottomed saucepan.

6. Add the sugar, golden syrup and lastly the condensed milk, stir after each addition and continue to stir over a low heat for the next 20 minutes approximately. The toffee burns very easily so don’t stop stirring. When the toffee is golden brown, test by dropping a little blob into a bowl of cold water. A firm ball of toffee indicates a firm toffee, if it’s still a little soft continue to cook for a few more minutes but be careful it doesn't get  too hard.

7. When it reaches the correct stage pour it evenly over the shortbread base. Allow to cool.

8. Melt the chocolate over a gentle heat preferably in a pyrex bowl over simmering water and spread evenly over the toffee.

9. Decorate immediately with a fork to give a wavy pattern. Cut into small squares or fingers when the chocolate is set.
   This recipe is from Florrie Cullinane of the Ballymaloe Cookery School