Brigadier's Shortbread
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)
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.
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