Toffee Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Use a dark non-stick baking tray for the best results.

2. 2

   In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

3. 3

   Gradually add the granulated sugar to the bowl, beating until well combined.

   Tip: Make sure to scrape down the sides of the bowl as needed.

4. 4

   Melt the toffee bits in a small saucepan over low heat, stirring constantly.

   Tip: Add a little water if the toffee becomes too sticky.

5. 5

   Add the toffee syrup to the melted toffee and stir to combine.

   Tip: This will help to balance the flavors.

6. 6

   In a separate bowl, whisk together the flour, salt, and baking powder.

   Tip: Make sure to sift the dry ingredients before using.

7. 7

   Gradually add the dry ingredients to the wet ingredients, beating until a dough forms.

   Tip: Be careful not to overmix the dough.

8. 8

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough to firm up and make it easier to roll out.

9. 9

   On a lightly floured surface, roll out the dough to a thickness of about 5mm.

   Tip: Use a pastry roller or your hands to achieve the desired thickness.

10. 10

    Cut the dough into desired shapes using a cookie cutter or a knife.

    Tip: You can also use a sharp knife to cut the dough into squares or rectangles.

11. 11

    Place the shortbread on the prepared baking tray, leaving about 1cm of space between each biscuit.

    Tip: Make sure to press the shortbread gently into the corners of the baking tray.

12. 12

    Bake the shortbread for 15-20 minutes, or until lightly golden.

    Tip: Keep an eye on the shortbread as it can burn quickly.

13. 13

    Remove the shortbread from the oven and let it cool on the tray for 5 minutes.

    Tip: This will help the shortbread to set and make it easier to transfer to a wire rack.

14. 14

    Transfer the shortbread to a wire rack to cool completely.

    Tip: This will help the shortbread to set and make it easier to store.

15. 15

    Once the shortbread is cool, drizzle with toffee syrup and sprinkle with golden caster sugar.

    Tip: This will add an extra layer of flavor and texture to the shortbread.