Breads, Biscuits and Cakes Recipes - Chocolate Toffette

Ingredients

• 50 g/2 oz/1/4 cup butter

• 30 ml/2 tbsp golden (light corn) syrup

• 30 ml/2 tbsp cocoa (unsweetened chocolate) powder

• 60 ml/4 tbsp caster (superfine) sugar

• 50 g/2 oz/1/2 cup ground rice

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Method:

1. Melt the butter and syrup in a saucepan. Stir in the cocoa and sugar until dissolved then stir in the ground rice.

2. Bring gently to the boil, reduce the heat and bubble gently for 5 minutes, stirring all the time.

3. Turn into a 20 cm/8 in square shallow tin (pan) lined with non-stick baking parchment.

4. Cool slightly, then mark into squares with the back of a knife. Leave until completely cold.

5. Lift out of the tin and cut into squares with a heavy knife. Store in an airtight container.