Buttercrunch Toffee Shortbread

Buttercrunch Toffee Shortbread

niedziela, 26 stycznia 2014

Buttercrunch Toffee Shortbread

Time: 1 hrs 10 mins

Ingredients

• 2 1/3 cups all-purpose flour
• 2/3 cup rice flour or 2/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups butter, at room temperature
• 2/3 cup white sugar
• 2/3 cup packed brown sugar
• 3/4 cup butterscotch chips
• 2/3 cup brickle bits or 2/3 cup English toffee bits

Directions

• 1 Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
• 2 Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
• 3 Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
• 4 Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
• 5 Bake for 1 hour, then score into bars while hot.
• 6 Let cool, then cut completely.