After looking at Your Homebased Mom’s Toffee Shortbread recipe, I knew I had to try it out, and I already had every ingredient at home, so I did. And it was amazing. It tasted so good. I still have some. I’m waiting for hubby to try it and tell me how does he like it.
Anyway, here’s her recipe. You should definitely try it too.
- 1/2 cup (1 stick) cold unsalted butter, cut in squares
- non-stick spray
- 1 cup all purpose flour
- 1/2 cup powdered sugar
- 1/8 tsp kosher salt (do not use regular salt, if you do, then use a very little-little pinch)
- 1/2 cup Heath’s toffee bits
So first, preheat oven to 350F. And spray non-stick spray on a round cake pan. She calls for 9-in, but mine is 11-in. It still works, don’t worry. Now, place the flour, sugar, butter and salt in a food processor fitted with metal blade
Pulse several times until moist clumps form (ok, hers look different, much more bigger than mine, but hey! I’m still going the right way).
Add the toffee bits and pulse once just to combine.
Place the mixture in the cake pan.
Press the mixture evenly in the cake pan. Mine was kind of “floury” (I mean, a some flour/sugar was loose). I still pressed and left it like that. I blindly trusted in Your Homebased Mom.
Bake for 20 or 25 minutes until lightly golden.
With a serrated knife, cut WARM SHORTBREAD (if it’s cold, you won’t be able to cut it without breaking) in wedges or squares or the shapes you want.
Let cool completely before removing from pan.