1. Cream the caster sugar with 4oz of margarine and then add the flour. 2. Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown. 3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base. 4. Melt the chocolate and pour it over the toffee mixture. 5. Allow to cool and then cut into pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
