Layered Butter Cookie Squares

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Layered Butter Cookie Squares
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
9
For the base
½ cup Rice flour
1 cup Corn starch (scant)
½ cup butter
¼ cup sugar
For the filling
14 ounces canned condensed milk
cup butter
cup light brown sugar
For the topping
7 ounces Dark chocolate (70% cocoa solids)
1 ¾ ounces white chocolate
How healthy are the main ingredients?
sugar

Preparation steps

1.
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square baking tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until light and creamy. Sift in the flours and mix well.
3.
Press into the tin and prick the base with fork. Bake for about 15 minutes until golden. Set aside to cool.
4.
For the filling: put the ingredients into a heavy-based pan and heat gently until the sugar has dissolved. Bring to a simmer, stirring constantly. Simmer very gently, stirring continuously, for about 15 minutes until thick and golden. Pour over the base and leave to cool. Chill until firm.
5.
For the topping: For the topping: melt the chocolates in separate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat and leave to cool slightly.
6.
Pour the plain chocolate over the cold caramel. Place spoonfuls of melted white chocolate randomly over the top and swirl lightly with a skewer to give a marbled effect. Leave to set, then cut into squares.