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Make Cookie Bars
December 17, 2012
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Great for the holidays and for gifts, you will want to try this recipe!

Toffee-Chocolate Chip Shortbread

You will need:

  • 2 1/3 cups all-purpose flour
  • 2/3 cup rice flour (if at all possible)
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 6 tablespoons super-fine sugar (can use blender and reg. sugar to get super-fine)
  • 6 tablespoons packed light brown sugar
  • 3/4 cup mini chocolate chips or butterscotch chips
  • 3/4 cup toffee bits, such as Heath or Skor
  • 9 x 13 inch pan and parchment paper

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You will:

Preheat the oven to 325°F.

Grease the bottom and sides of a 9 x 13-inch metal baking pan. (If using a glass baking dish, lower the oven temperature by 25 degrees.) Line the pan with parchment paper, with 1-inch overhang on each side to allow for easy removal.

Mix the all-purpose flour, rice flour, and salt together and set aside.

Beat butter until smooth. Add both sugars, then cream until the mixture is very light and fluffy (almost like whipped cream).

Fold the flour mixture into the butter mixture, about 1/2 cup at a time. Add the chocolate chips and toffee bits and stir until they are evenly distributed.

Transfer the dough to the prepared pan, pressing firmly to distribute it evenly. (be quick so butter does not melt!) Use the back of a spoon to smooth the surface. Prick the dough all over with a fork.

Bake the shortbread for 45 minutes. Remove from the oven and prick again to release any trapped air. Bake for an additional 10 to 20 minutes according to texture preference —  longer time makes it  more firm.

Allow the pan to cool on a wire rack for 7 to 8 minutes. Using a sharp knife, slice the shortbread lengthwise into three even sections, wiping the knife clean after each cut. Then cut the shortbread crosswise into 3/4 to 1-inch wide rectangles. (I sliced these pieces in half again, yielding about 60 cookies.) Allow the cookies to cool completely in the pan.

Carefully remove the shortbread to a cutting board. (I use a large turner/spatula, along with the parchment paper, for additional support.) Re-slice the pieces to separate. Store shortbread in an airtight container in a dark place. 

 

(Recipe adapted by Nealy Dozier from In the Sweet Kitchen by Regan Daley. Special thanks to the Kitchn)

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