Sorry this took so long BB,had a weekend of kids stayovers so hardly got to the computer as they were playing Superbikes and Theme hospital!!!!!!Here we are then hope it,ll be okay....Chocolate toffee shortbread (Millionaire's shortbread !!)
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SHORTBREAD
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3/4 cup Butter
3/4 cup Granulated sugar
1 1/2 cups Plain flour
1/4 cup Cornflour (cornstarch)
1 ts Baking powder
CARAMEL
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3/4 cup Granulated sugar
3/4 cup Butter
2 cups Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract
MMMMM----------------------------TO FINISH---------------------------------
6 oz Dark plain (semisweet-- chocolate )To Make Shortbread:
Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown).
Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
To Make Caramel:
Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil
for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.
Leave to cool completely.
To finish, melt the chocolate over hot water (not overheat !!) and pour it
over the caramel layer.
When it is cool, mark into squares with a sharp knife (makes 12 - 16).
Store in airtight container.
From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990Here Is something you might enjoy they are very popular here as is most Portuguese food and there cake and cookie recs are very "morish"

Portugal Cakes
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1 cup white sugar
1 cup butter or margarine
4 eggs
1/4 cup dry sherry
1 cup all-purpose flour
1 cup currants
1 pinch ground nutmeg



Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
Cream the sugar with the butter or margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
Bake at 375 degrees F (190 degrees F) for 20 minutes or until the tops are golden brown.

Makes 12 medium sized muffins

And Of course some Traditional Scottish Shortbread for you


ROYAL SCOTTISH SHORTBREAD 1 c Butter (no substitutions!)
1/2 c Powdered sugar
2 c Flour

Cream together butter and sugar. Knead in flour. Place
dough on cookie sheet and pat out a 3/4 inch thick
rectangle or circle. Prick surface. Chill 1/2 hour.
Bake 5 minutes at 375 degrees and 45 minutes at 300
degrees, until golden but not brown. Cut into squares
or wedges.

Hope it helps BB
love Julie