5g root ginger, grated
200g salted butter, softened
200g light brown sugar
180g plain flour
200g condensed milk
Preheat the oven to 180°C/gas mark 4 and grease and line a 24cm x 24cm oven tray. In a large bowl, cream together 100g of the butter and 100g of the light brown sugar. Mix in the flour for 2 mins, until a stiff dough forms. Press the dough down into the tray to cover the bottom, then smooth out with the back of a metal spoon. Score 3 lines across and 5 down with a table knife to make 15 bars. Bake for 15 mins until golden and firm, then allow to cool completely.
In a saucepan, combine the remaining butter and sugar and melt them gently until the butter is a liquid, without mixing. Then, mix in the condensed milk and turn the heat to medium to high. Cook, stirring occasionally, for 3 mins until the mixture becomes thick. Continue to stir until the colour darkens and the mixture is very thick. This should take approximately 4 mins. Stir in the grated ginger and pour the mixture over the biscuit base. Allow to cool for 15 mins before scoring the toffee into 15 bars. Leave to set for 1 hr, cut into bars and serve.
Other toffee recipes in the Nov/Dec issue: