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. Toffee Shortbread to be exact.
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.
Toffee Shortbread Recipe
- 1/2 C unsalted butter 1 stick, cold, cut into pieces
- 1 C all-purpose flour spooned and leveled
- 1/2 C powdered sugar
- 1/8 tsp kosher salt
- 1/2 C toffee bits
- 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.