Toffee Tart – Millionaire’s Shortcake


4 oz (100g) margarine
2 oz (50g) caster sugar
6 oz (175g) plain flour

4 oz (100g) margarine
4 oz (100g) caster sugar
4 tsp syrup
1 small tin condensed milk
4 oz (100g) chocolate, melted


1. For base, cream margarine and sugar and gradually add flour.
2. Press mixture gently into an 11″ x 7″ Swiss roll tin.
3. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 20 minutes.
4. Put topping ingredients (except chocolate) into pan and bring slowly to the boil.
5. Boil for 3-4 minutes, stirring all the time.
6. Remove from heat, beat for 3 minutes and pour over cold base.
7. Leave to set and cover caramel with chocolate when cold.
8. Cut into squares or fingers when set.

Millie Morrison, Carloway, Lewis