Friday, December 3, 2010

Chocolate Toffee Shortbread


I was recently home in Florida for a wonderful extended weekend.  Anytime I come home nowadays my mother asks me what we are going to bake.  Ever since the Daring Bakers' doughnuts challenge I have been searching for another recipe to try, so I figured this would be a good opportunity.  I did not have enough time to find what I was looking for, so my mother and sister-in-law pulled out a cookbook of 1000 Chocolate Baking & Dessert Recipes.  


We flipped through the pages waiting for something to jump out at us and finally happened upon a recipe for Chocolate Chip Shortbread.  My sister-in-law had never made shortbread and she LOVES chocolate, so we figured this recipe would be great.  We discovered toffee bits in the chocolate cabinet, so we decided to add those in as well.


As I was mixing the dough I thought the mixture may have been a bit too buttery and contemplated adding in more flour, but in the end the proportions were correct and I am glad we did not add the extra flour.  We did however make one mistake- we cut the shortbread too soon after removing it from the oven.  It was a bit crumbly, so we placed it in the fridge for a bit and then cut another piece.  The shortbread was just perfect!  The chocolate and toffee tasted great together and worked well with the buttery taste of the shortbread.  


Chocolate Toffee Shortbread
adapted from 1000 Chocolate Baking & Dessert Recipes

Ingredients

4 oz. butter, diced, plus extra for greasing
3/4 cup flour
3/8 cup cornstarch
1/4 cup superfine sugar
1/4-1/2 cup semisweet chocolate chips
1/4 -1/2 cup toffee bits

Directions

Preheat the oven to 325 degrees F.  Grease a 9-inch loose-bottom fluted tart pan.  Sift the flour and cornstarch into a large bowl.  Stir in the sugar, then add the butter, and rub it in until the mixture starts to bind together.  If you're mixture seems overly buttery do not worry, this is normal.

Turn the mixture into the prepared tart pan and press evenly over the bottom.  Prick the surface with a fork.  Sprinkle with the chocolate chips and toffee bits and press lightly into the surface.

Bake in the oven for about 35-40 minutes, or until cooked but not browned.  Mark into 8 portions with a sharp knife.  Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.


Look at that chocolate and toffee!

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