Interreg

Ingredients for the Shortbread
150g Plain Flour
100g Margarine
45g Caster Sugar

Ingredients for the Toffee Cream
85g Margarine – cubed
135g Golden Syrup
60g Plain Flour
280ml Milk
5g Cocoa Powder (optional)

To make the shortbread

1. blend all the ingredients together until it forms a dough.
2. Grease and line a 20cm x 30cm tin.
3. Press down the base and prick with a fork.
4. Bake in a moderate oven at Gas Mark 3, 160°C for 15-20 minute, until lightly
golden.

To make the topping

5.  melt the margarine in a pan and stir in the flour,  allowing it
to cook out for a few minutes.
6. Gradually add the milk to the mixture, whisking well to achieve a smooth texture.
7. Allow the mixture to cook out.
8. Transfer the mixture to a mixing bowl and whisk until cool.
9. Add the golden syrup and mix evenly.
10. Pour the mixture over the shortbread and allow to set.
11. Dust with cocoa powder and keep cool in the fridge until you wish to portion up
and serve.