Butterscotch bars with toffee cream
An all time favourite is turned into individual sponge cake bars with toffee buttercream icing
Difficulty and servings
MAKES 12
Preparation and cooking times
Ready in 45 mins
- Heat the oven to 160C/fan 140C/gas 3. Beat the butter and sugar together until light and creamy. Beat in the eggs, vanilla and flour until you have a smooth batter. Divide between 12 bar cases (or 18 muffin cases). Bake for 15-20 minutes or until the cakes have risen and spring back when touched.
- Melt 80g of the toffees with the cream, cool until thick but spoonable. Chop the remaining toffees. Decorate the cakes with the toffee cream and scatter on the chopped toffees.
PER SERVING
301 kcalories, protein 3.2g, carbohydrate 30.2g, fat 18.5 g, saturated fat 10.9g, fibre 0.5g, salt 0.5 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2085643/
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Ingredients
- 175g butter , soft
- 175g light muscovado sugar
- 3 eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 100g soft toffees
- 75ml double cream
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Difficulty and servings
MAKES 12
Preparation and cooking times
Ready in 45 mins
Ingredients
- 175g butter , soft
- 175g light muscovado sugar
- 3 eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 100g soft toffees
- 75ml double cream
PER SERVING
301 kcalories, protein 3.2g, carbohydrate 30.2g, fat 18.5 g, saturated fat 10.9g, fibre 0.5g, salt 0.5 g
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17 April 2012
froggie1411 rated and commented on this recipe
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