Cookie Recipes
Brigadier's Shortbread
Ingredients
Bottom Layer
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, cut into small pieces
- 3 tablespoons soft brown sugar
Middle Layer
- 10 teaspoons butter
- 3 tablespoons brown sugar
- 4 ounces marzipan (almond paste)
- 1 (14 ounce) can sweetened condensed milk
Top layer
- 5 1/2 ounces milk chocolate (dark or white chocolate may be substituted)
Instructions
- Grease a 9 inch square cake pan (glass is best). Heat oven to 375 degrees F.
- Sift the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine bread crumbs. Add the sugar and mix to form a fine dough. Press the dough into the bottom of the prepared pan and prick with a fork.
- Bake for 20 minutes, until lightly golden.
- Set pan on a rack to cool (leave in pan).
- To make the middle layer, place the butter, sugar, almond paste and sweetened condensed milk in a nonstick saucepan and cook over gentle heat, stirring constantly until the mixture comes to a boil. Reduce the heat and cook for 4 to 5 minutes (until the caramel is pale gold and thick and is coming away from the sides of the saucepan). Pour over the shortbread and let cool.
- When the middle layer is cool and firm, melt the chocolate in a double boiler. Spread the melted chocolate over the middle layer, leave to set in a cool place, then cut into squares or fingers to serve.