Harvards Shortbread

A community recipe by Harvey Nicoll

Not tested or verified by Nigella.com

Introduction

Got the original recipe from an old Cadburys Cookbook. These have to be Harvâ€™s shortbread now because the Recipe has been tweaked so much to my taste as I am sure you will too!! They are so good but so BAD

Ingredients

Serves: 6

Metric Cups

For the Shortbread

75 grams caster sugar
175 grams plain flour
75 grams cornflour
1 orange peel (grated)
25 grams walnut pieces (or peanuts)
30 grams raisins (or cranberries)
175 grams butter

For the Topping

125 grams butter
125 millilitres condensed milk
125 grams caster sugar
40 millilitres golden syrup
200 grams milk chocolate

For the Shortbread

3 ounces superfine sugar
6 ounces all-purpose flour
3 ounces cornstarch
1 orange peel (grated)
1 ounce walnut pieces (or peanuts)
1 ounce raisins (or cranberries)
6 ounces butter

For the Topping

4 ounces butter
4⅖ fluid ounces sweetened condensed milk
4 ounces superfine sugar
1⅖ fluid ounces golden syrup or light corn syrup
7 ounces milk chocolate

Method

Harvards Shortbread is a community recipe submitted by Harvey Nicoll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cream butter and sugar together, sift together the flours and add them to the creamed mixture along with the orange rind, nuts and fruit. mix well. If the mixture becomes sticky sprinkle in a little extra flour.

Press into tin level surface with a knife prick with a fork. Bake in warm oven (160/4) for 25 minutes until golden brown. Remove from oven leave in the tin.

Prepare the topping. Melt all the ingredients except the chocolate over a low heat in a big sturdy saucepan. Stir.

When sugar has melted and all is smooth bring to the boil cook for 5 minutes. Stir constantly and carefully so the base doesnâ€™t burn and stick, It does give you an armache, but stick with it.

When a nice rich colour Pour over the shortbread base in the tin set to one side.