highlander
21-Apr-07, 23:04
BASE. FILLING.
113g/4oz margarine 113g/4oz margarine
56g/2oz caster sugar 113g/4oz sugar
226g/8oz self-raising flour 2 tablespoons syrup
1 small tin condensed milk
TOP.
113g/4oz chocolate
TIME: 20-25 minutes. Oven temperature: regulo 4 or 350 F
Size : 7 inch by 11 inch tin
Line the tin with greased proof paper
Cream margarine, caster sugar, and add self-raising flour. (it comes out crumbly, put it in tin and press down to spread it about the tin) bake as for shortbread. Mix margarine, sugar, sypup and condensed milk in a pan. Boil for five minutes STIRRING ALL THE TIME. Beat and pour over crunched shortcake, when it is totally cooled coat with the melted chocolate (melted over hot water). Cut into fingers.................ENJOY!!!
113g/4oz margarine 113g/4oz margarine
56g/2oz caster sugar 113g/4oz sugar
226g/8oz self-raising flour 2 tablespoons syrup
1 small tin condensed milk
TOP.
113g/4oz chocolate
TIME: 20-25 minutes. Oven temperature: regulo 4 or 350 F
Size : 7 inch by 11 inch tin
Line the tin with greased proof paper
Cream margarine, caster sugar, and add self-raising flour. (it comes out crumbly, put it in tin and press down to spread it about the tin) bake as for shortbread. Mix margarine, sugar, sypup and condensed milk in a pan. Boil for five minutes STIRRING ALL THE TIME. Beat and pour over crunched shortcake, when it is totally cooled coat with the melted chocolate (melted over hot water). Cut into fingers.................ENJOY!!!