Marbled Toffee Shortbread

Directions

1. 1
   Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking.
2. 2
   Oil and line a 20.5 cm square cake tin with nonstick baking parchment.
3. 3
   Cream the 175g butter and caster sugar until light and fluffy then sift in the flour and cocoa powder.
4. 4
   Add the semolina and mix together to form a soft dough.
5. 5
   Press into the base of the prepared tin.
6. 6
   Prick all over with a fork, then bake in the preheated oven for 25 minutes.
7. 7
   Leave to cool.
8. 8
   To make the toffee filling, gently heat the 50 g butter, brown sugar and condensed milk together until the sugar has dissolved.
9. 9
   Bring to the boil, then simmer for 5 minutes, stirring constantly.
10. 10
    Leave for 1 minute then spread over the shortbread and leave to cool.
11. 11
    For the topping, place the different chocolates in separate heatproof bowls and melt one at a time, set over a saucepan of almost boiling water.
12. 12
    Drop spoonfuls of each on top of the toffee and tilt the tin to cover evenly.
13. 13
    Swirl with a knife for a marbled effect.
14. 14
    Leave the chocolate to cool.
15. 15
    When just set mark into fingers using a sharp knife.
16. 16
    Leave for at least 1 hour to harden before cutting into fingers.