Butterscotch Finger
Over a year ago
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Ingredients
- 4 oz margarine
- 4 oz caster sugar
- 4 oz self-raising flour. sifted
- 1 egg beaten
- 4 oz margarine
- 4 oz soft light brown sugar
- 7 oz condensed milk
- 2 tsp. butterscotch essence
- 2 oz plain chocolate dots
Accompaniment
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Method
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1
1. Preheat oven.
2. Gently heat the margarine until melted.
3. Remove from heat, then stir in the sugar, flour and beaten egg.
4. Turn mixture into the prepared tin, level the surface and bake just above centre of the oven for 30-35 mins until lightly golden. Leave in the tin to cool slightly.
5. Melt the margarin, add the sugar and cook for half minute, stirring.
6. Blend in the condensed milk and butterscotch essence.
7. Bring to the boil and cook for 1-2 minutes, stirring, until topping becomes pale and begins to thicken.
8. Immediately pour the topping over the base and spread evenly.
9. Decorate with dots in groups of 3 for each finger and leave to cool completely.
10. Cut into 30 fingers using a warmed, sharp knife.
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