Sticky Toffee Shortcake Recipe
By the wlr team
A little bit of a change from the classic millionaire shortcake, this sticky toffee shortcake will have you enjoying a sweet treat guilt free for less than 180 calories
- Recipe makes: 16 servings
- Prep time:
- Cook time: 25 mins
- Calories: 176
- 150g Flour, Plain, Average
- 200g Butter, Reduced Fat, Fresh, Average
- 25g Sugar, Caster, Average
- 40g Sweetener, Granulated, Low Calorie, Splenda
- 80g Syrup, Golden, Average
- 170g Milk, Condensed, Whole, Sweetened, Average
- 100g Chocolate, Plain, Aldi
MethodPreheat Oven to 170C/325F/gas mark 5
Grease a shallow rectangular baking tin.
Sift flour into a large bowl and rub in 100g of the butter.
Add the caster sugar and knead all ingredients together.
Press the mixture evenly into the tin and bake in the oven for 25 minutes. Set aside to cool in the tin.
Put the remaining butter, sweetener, syrup and condensed milk into a heavy saucepan and stir over a gentle heat until sugar is dissolved.
Bring to boil and, stirring continuously, boil for 7 minutes.
Remove from the saucepan from the heat and pour the caramel onto the shortbread base. Allow to cool.
Break the chocolate into pieces, put into a heatproof bowl, and melt over a pan of gently simmering water.
When melted, drizzle the chocolate on top of the caramel.
Allow to set and cut into 16 fingers-shaped pieces.
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