Oh baby, these cookies are delicious.
Rich, buttery, and packed with a homey caramel-toffee flavor. Fantastic for the autumn/upcoming holiday season!
The recipe is from my favorite baking theory book, In the Sweet Kitchen.
Ingredients: (for an 8×8 of shortbread, the recipe is originally for a 9×13)
1 1/6 cup (6 tbsp) flour
1/3 cup rice flour or cornstarch
1/4 tsp salt
3/4 cup unsalted butter, room temperature
3 tbsp sugar
3 tbsp packed brown sugar
1/4 cup + 2 tbsp butterscotch chips
1/4 cup + 2 tbsp toffee bits (Skor bits if you’re Canadian, Heath bits if you’re one of our friends to the south)
1. Preheat the oven to 325F. Then grease and parchment paper an 8×8 pan, leaving an overhang on the sides.
2. Beat the butter until very smooth with a hand mixer or wooden spoon. Add the sugars, and cream until very light and fluffy.
3. Mix together the dry ingredients (flour, rice flour, salt), then add to the buttery mixture 1/3 cup at a time. Incorporate completely before adding more. You’ll probably need to use your hands to knead in the last of the dry ingredients, don’t be afraid to get down and dirty. Knead in the butterscotch chips and toffee bits.
4. Press the dough into the prepped pan, using a spatula. Get as smooth and even as possible. Prick the door all over with a fork, then bake the shortbread for 45 minutes. Prick the dough again to release any trapped air, then bake for another 15-30 minutes (I baked mine for 15 minutes), until the edges are golden and the center is feels barely firm to the touch.
5. Very important, cut the shortbread into rectangles with a paring knife while it’s still hot. Let it cool for 7 or 8 minutes before cutting.
6. Let the fingers cool completely in the pan, then re-cut and transfer into an airtight container. If you can stand it, let them sit overnight. These cookies taste absolutely amazing the next day.