Toffee Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a baking tray with parchment paper.

   Tip: Optional: use a silicone mat for easy cleaning.

2. 2

   In a medium saucepan, melt the vegan butter and light brown soft sugar over low heat, stirring occasionally.

   Tip: Be patient and stir frequently to prevent burning.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: The mixture will thicken and turn a deep amber color.

4. 4

   Remove the saucepan from the heat and stir in the toffee bits until they are fully incorporated.

   Tip: Be careful, as the mixture will be hot.

5. 5

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

   Tip: Use an electric mixer for best results.

6. 6

   Beat in the large eggs one at a time, followed by the flour, baking powder, and salt.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

7. 7

   Gradually mix in the toffee mixture until a dough forms.

   Tip: Be gentle, as overmixing can lead to tough shortbread.

8. 8

   Turn the dough out onto a lightly floured surface and knead until it comes together in a ball.

   Tip: Use a light touch to avoid developing the gluten in the dough.

9. 9

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.

   Tip: This will help the shortbread to retain its shape.

10. 10

    On a lightly floured surface, roll out the dough to a thickness of about 3mm.

    Tip: Use a rolling pin to achieve an even thickness.

11. 11

    Cut the dough into fingers, about 5cm long and 2cm wide.

    Tip: Use a pastry cutter or a sharp knife to get clean edges.

12. 12

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

    Tip: Make sure they are not overlapping, as this can lead to spreading during baking.

13. 13

    Bake the shortbread fingers in the preheated oven for 15-20 minutes, or until they are lightly golden.

    Tip: Keep an eye on them, as they can go from golden to burnt quickly.