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Ingredientes
- PASTRY: -
- 3 ounce Butter
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
- 3/4 c. Plain flour
- TOPPING: -
- 1 ounce Butter
- 1/2 c. Sugar
- 1/3 c. Slivered almonds
- 1 1/2 Tbsp. Cream
- 1 1/2 Tbsp. Plain flour
- 4 ounce Dark chocolate
- 1 ounce Solid white vegetable-
- Shortening
Direcciones
- Step l: Line a 11 x 7 inch dish with aluminum foil. Beat butter, sugar and vanilla till light and fluffy. Add in sifted flour, mix to a hard dough; knead dough lightly into smooth round shape. Press dough into base of prepared baking dish, bake in moderate oven 10 min.
- Step 2: Put butter, sugar, almonds, cream and flour into saucepan, stir over low heat till butter has melted and sugar dissolved.
- Step 3: Spread topping mix over base, return to moderate oven, bake further 30 to 35 min till light golden. Remove from oven, loosen edges carefully with knife; cold in baking dish.
- Step 4: Turn baked mix out, cut into 1 1/2 inch squares. Put chocolate and vegetable shortening in top of double boiler, stand over simmering water till melted, dip biscuits into chocolate mix diagonally, so which half the biscuit is coated in chocolate.
- *Note: This a a rich buttery shortbread that is topped with a crunchy almond toffee, then dipped in chocolate.
- Makes approx. 30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 111 | 51% |
| Total Fat 12.58g | 16% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 77mg | 3% |
| Potassium 84mg | 2% |
| Total Carbs 24.29g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 14.92g | 10% |
| Protein 2.32g | 4% |
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