So I was in mood for a little tea party last week. A tea party for me.
A nice cup of herbal tea and my favorite English treat – shortbread.
I like my shortbread thin and crisp – not thick. You may remember the yummy lemon poppyseed shortbread I shared almost two years ago. It is lovely and is the perfect companion to a cup of tea. I decided to change up the flavor a bit this time.
I used the same basic shortbread recipe but instead of lemon and poppyseed I added toffee bits. Just one word – Yum! I can’t imagine anything not tasting yummy after you add toffee bits to them.
The recipe is an easy one. Everything goes into the food processor.
And then just pulse until clumps form.
If you don’t have a food processor you can even do it in your blender. The next step is to put it into your tart pan. I used my 9 inch removable bottom tart pan.
Use your fingers to push it into the pan nice and evenly.
The next step is to bake it at 350 degrees for about 20 minutes, just until the edges start to turn golden brown.
The next step is important. One I have forgotten before. You need to cut the shortbread into pieces before it cools. If you don’t you will end up with one big mess! Trust me o this one.
The next step is easy – enjoy a piece!
With our without a cup of tea.
You don’t even need to have a tea party to enjoy a piece of shortbread. Make it just because. I think it would make a lovely Valentine treat for someone special.
Ingredients
- Ingredients:
- 1/2 C (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
- 1 C all-purpose flour, spooned and leveled
- 1/2 C powdered sugar
- 1/8 teaspoon kosher salt
- 1/2 C toffee bits
Instructions
- Heat oven to 350° F. Butter a 9-inch fluted removable-bottom tart pan or round cake pan.
- In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form.
- Add the toffee bits and pulse once or twice just to combine.
- Press the mixture evenly into the prepared pan.
- Bake until lightly golden, 20 to 25 minutes.
- Using a serrated knife, cut the warm shortbread into 12 wedges.
- Let the wedges cool completely before removing them from the pan.
Leigh Anne -
I’m a new visitor to your blog. I’ll be introducing you before your class at the Story@Home conference in March. I’m on the board of Story@Home, and I’m in charge of the SWAG bags. I’m having a great time helping with the preparations, and I can’t wait to meet you. In the meantime, I’ll look through your blog, subscribe to your newsletter, and basically stalk you
in order to become familiar with what you do. By-the-way, just looking at your post today, I’m already SURE I’ll love this blog. See you in March.
-Kara
Can’t wait to meet you in person!
Two of my favorite things- can’t wait to try!!
I’ve been really wanting to make shortbread lately …can’t wait to try this. I know it’s probably a silly question considering I’m in OH but where do you find toffee bits? I’ve only been able to find it mixed in chocolate. Thanks Leigh Anne!
The toffee bits without the chocolate can be a bit more difficult to find but I have found them at Safeway. The shortbread would be yummy with the ones with chocolate also! Doesn’t chocolate make everything better?
You know…after I asked you I thought to myself, “Why am I trying to take chocolate OUT of something?” and I made it with chopped up Heath bar. It was AMAZING.
What a great recipe! I love the pictures of the shortbread atop the teacup. It must remind you of your fun time in London with Callie.
April W. recently posted..Etsy Love: My Sunshine Designs Giveaway
April, It totally reminded me of our trip to London and sent dreaming about another one! Hopefully soon!!
Hi! Yesterday I made this recipe, it is so YUM! It’s delicious, thanks so much for sharing. I posted it on my blog today.
Thanks!
http://gabhousewife.blogspot.com/2012/01/toffee-shortbread.html
Gaby@GabHousewifeChronicles recently posted..Toffee Shortbread
So glad you enjoyed it! Thanks for sharing it on your blog.
It really seems yummy.I am new visitor to your blog so i will go for your previous posts as well.I will definitely try it first for myself.Thanks for sharing the whole recipe.
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