Women Cookie Recipes

Polka-Dot Toffees
Makes 10

660g (3 cups) sugar
250m1 (1 cup) water
2 tablespoons cider or white wine vinegar
Food colouring of your choice

1. Place 10 large patty cases in a medium (1/2 cup) muffin tray. Run 5cm of cold water into the sink.

2. Combine the sugar, water and vinegar in a medium saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil and boil over a medium heat, occasionally brushing down the sides of the saucepan with a pastry brush dipped in water, for 15 minutes, or until the syrup turns a pale golden colour and a small amount dropped into a glass of chilled water forms hard brittle threads - crack stage/155°C on a sugar thermometer (see page 133 for our tip on testing toffee).

3. Remove the pan from the heat and place in the sink of water until the bubbles subside. Carefully pour the toffee into the patty cases (see tip, left). Set aside for 20 minutes to cool slightly.

4. Decorate the toffees with drops of food colouring. Set aside for 1-2 hours to cool completely before wrapping or storing.

Tips:
• To make it easier to pour the toffee into patty cases, transfer it to a heatproof jug.
• These toffees will keep in an airtight container in a cool place (but not in the fridge) for up 3 days.
• Don’t store the set toffees on top of each other as they will stick together.