Toffee Chocolate Biscuits
- Recipe by Adrian Martin -
For the shortbread
250g of Odlums Trytamyl Flour
75g caster sugar
175g butter softened
For the topping
200g condensed milk toffee
200g of milk chocolate
1tsp of sea salt
METHOD
Preheat the oven to 180oC and line a tray with Parchment paper.
Make the shortbread by rubbing the butter into the flour and sugar. Once it turns into a nice dough from mixing well. Dust the surface with some flour, and roll the dough out and cook with a biscuit cutter. Lay onto the tray and bake for 10-12 minutes.
Once cooked allow them to cool. Place a teaspoonful of the caramel into the top of the biscuit and smooth it out.
Next melt the chocolate with some sea salt and then spoon on top of the caramel and biscuit. Allow the chocolate to set if you can stop yourself from tucking in.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums. His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Richmond Street South in Dublin and in Camden, London.
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