Thursday, 2 April 2015
I've always loved Millionaires’ Shortbread as a special treat so what a good excuse to try Sheila's family recipe. The 'Millionaires' bit refers to the richness of the ingredients and the recipe is said to originate in Australia. Sheila’s family come from Scotland and they also call it Toffee Cake.
2oz/50g caster sugar
6oz/175g plain flour
1 tsp baking powder
Preheat the oven to 160C/Mark 3. Line a 11 x 8 inch/28 x 20 cms) Swiss roll tin with baking paper. Cream the butter and sugar. Add the flour and baking powder. Knead the mixture until it forms a dough then press into the lined tin. Bake in a moderate oven for about 20 minutes until golden brown. Allow to cool.