Toffee Turnovers

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   In a large bowl, combine flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Don't overwork the mixture, as this can lead to tough pastry.

3. 3

   Gradually add the granulated sugar, light brown soft sugar, and melted butter. Mix until the dough comes together in a ball.

   Tip: Be patient and make sure the mixture is well combined.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: You should be able to get about 8-10 circles.

5. 5

   Spoon a small amount of toffee bits onto one half of each circle. Drizzle with melted butter and sprinkle with a pinch of salt. Fold the other half over the filling and press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

6. 6

   Place the turnovers on the prepared baking sheet, leaving about 2 cm of space between each one. Brush the tops with a little bit of water and sprinkle with granulated sugar.

   Tip: This will help the turnovers brown during baking.

7. 7

   Bake for 15-20 minutes, or until the pastry is golden brown and the toffee is bubbly.

   Tip: Don't overbake, as this can cause the toffee to burn.

8. 8

   Remove from the oven and let cool for a few minutes before serving. Dust with powdered sugar, if desired.

   Tip: Serve warm and enjoy!