Tweed Cakes (Shortbread With Chocolate Covered Toffee) Recipe
Buttery shortbread is imbued with finely diced pieces of chocolate covered toffee.
Recipe adapted from The King Arthur Flour Cookie Companion.
- Yield:makes about 24 cookies
- Active time: 20 minutes
- Total time:1 hour
Ingredients
- 1 cup plus 1 tablespoon unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 cups finely chopped pieces of chocolate covered toffee, such as Skor Bar
Directions
-
1.
Preheat oven to 300°F. Line two 9-inch round cake pans with parchment paper.
-
2.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in vanilla.
-
3.
Add flour and salt to batter and beat until dough begins to come together. Beat in toffee bits until just incorporated.
-
4.
Divide dough into two equal parts. Press one half into a prepared cake pan, smoothing the top with your fingers. Lightly prick surface all over with a fork. Repeat with second half of dough.
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5.
Bake shortbread until golden, about 40 minutes. When cool, cut into wedges or rectangles.
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