Liz’ Toffee Squares

This quick bake is perfect for a soirée, or something to munch on mid-week. Makes roughly 12 squares. Preparing, cooking and washing-up takes about one hour.

Ingredients

Ingredient Amount
Softened Butter 8oz, 225g
Soft Light Brown Sugar 7oz, 200g
Free Range Egg Yolk 1
Vanilla Essence, Extract etc. 1tsp, 5ml
Sifted Plain Flour 8oz, 225g
Fine Table Salt ½tsp, 2.5ml
Quality Melted Chocolate (optional) 3oz, 80g

Instructions

Cream (beat together) in a stand mixer both the butter and the sugar. Then add the yolk, mix, then vanilla, mix, flour, mix, and finally the salt, mix.

In a 9″ × 13″ (or equivalent area, 117□″ or 755 cm2) metal tray, spread out the mixture evenly. Place in the top shelf in a fan oven, and cook for 15–20 minuettes at 180°C. Half-way through cooking, turn the tray around.

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Once finished cooking, leave to cool to room temperature. You may now either cut the bake into squares now, or spread over the melted chocolate on top, for extra health. Enjoy!

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Notes

To melt the chocolate, you have two options. The best way is to put the chocolate in a bowl and microwave it in short 30 second bursts, thoroughly beating the chocolate each time so it does not curdle. This method should take two minutes tops.

The other way is for those without a microwave (I feel your pain), as it is more involved. Check out the BBC’s article on how to indirectly melt chocolate in a saucepan. Click here for the link.

If you do not know what to do with the left-over egg white, know that they are the key ingredient to make a meringue! All you need to have is caster sugar and an electric whisk. (I have managed to hand-whisk a meringue batter to stiff peaks; trust me, it’s not worth it!)

Liz' Toffee Squares by unsaturatedtransistor is licensed under CC-BY-SA 4.0.

CC BY & SA.