Thursday, June 16, 2011

Toffee Shortbread


I believe this recipe came to me inside a Christmas card. Well I've altered it some what, as I am always wont to do.

2 sticks of butter
1 cup brown sugar or organic raw sugar
1 egg yolk
1 tsp vanilla
2 cups flour

Preheat oven to 350 degrees.

Cream the butter and sugar.
Add the egg yolk and vanilla.
Then add the flour.
Spread on a parchment lined jelly roll pan or 9x13 baking pan.
The reason for the parchment is so you can easily lift out the cooked bar to place on a cutting board to cut into squares.

As a second method I would put all the ingredients into a food processor and give it some good blitzes, until the mixture looked like a homogenous mixture and then spread out evenly in the jelly roll pan and press evenly in the pan.

Bake for 20-30 minutes. The reason for the big range of time is because of the big range in the size of pans people might choose. Not all jelly roll pans are the same size. Don't over-bake. When mostly done take from oven and sprinkle with 4-6 ounces of chocolate chips and put back into the oven for a minute to melt the chips. Gently spread the melted chocolate around, then sprinkle about a 1/2 cup of chopped nuts - walnuts or pecans or filberts, whatever you like.

When cool, lift out onto a cutting board and cut up however you like.

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