These may not be perfectly formed, but the delicious toffee crunch wrapped inside this crumbly shortbread will take your mind off the imperfections.
Makes 18 or so
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
For the toffee:
100g golden caster sugar
a pinch of sea salt flakes
For the biscuits:
300g salted butter
150g golden caster sugar
350g plain flour
100g rice flour
Method
Make the toffee first. Heat the sugar in an even layer in a frying pan until it melts and starts to bubble and turn golden brown. Try and keep the heat even - you may need to swirl the pan a little.
Sprinkle the salt flakes on top of the toffee and tip the mixture onto an oiled baking tray set on a heat-resistant surface.
Once it cools, break the toffee into chips by rolling over it with a rolling pin. You can stay with chunky chips or more delicate slivers.
Now it's time for the biscuit dough. Cream the butter and sugar together with a mixer or food processor. Add the plain and rice flour and mix to form a dough.
Tip the dough onto a lightly floured board and gently stretch it out, pushing down with your hands until it is quite even. Sprinkle the toffee chips over the top of the dough. Fold it in half and then press it into a even layer again, in a baking tin, roughly 20 x 30cms. Cover and chill in the fridge for 20 minutes.
While you're waiting, heat the oven to 180°C.
Bake the shortbread for 25-30 minutes or until it starts to turn just slightly golden brown. Cool in the tin for 5 minutes and then use a knife to lightly outline the biscuit shapes - square or rectangular, whatever your preference. Once it is completely cool, cut along the lines as neatly as you can. It won't be perfect, but that's part of the charm.
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