Buttercrunch Toffee Shortbread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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If you can stop eating the dough long enough, this makes great shortbread, slightly crisp rather than sandy. It's the best shortbread I've ever made, and the best-tasting dough ever. I daydream about hunks of it frozen into vanilla ice cream. From In the Sweet Kitchen, by Regan Daley Ingredients:
2 1/3 cups all-purpose flour |
2/3 cup rice flour or 2/3 cup cornstarch |
1/2 teaspoon salt |
1 1/2 cups butter, at room temperature |
2/3 cup white sugar |
2/3 cup packed brown sugar |
3/4 cup butterscotch chips |
2/3 cup brickle bits or 2/3 cup english toffee bits |
Directions:
1. Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
2. Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
3. Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
4. Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
5. Bake for 1 hour, then score into bars while hot.
6. Let cool, then cut completely.
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