Toffee Shortbread Recipe

This first Toffee Shortbread Recipe has a hint of buttery toffee along with the crunch of almonds. The cornstarch in this shortbread recipe gives it a delicate texture that melts in your mouth.

English Toffee Shortbread Recipe

2 ounces (1/2 c.) almonds
2 ounces (1/2 c.) English toffee
1 cup flour
3 tablespoons cornstarch
1/4 tsp salt
1/3 cup brown sugar
1/2 cup unsalted butter
Extra sugar for cookie tops

Place the almonds and toffee in a food processor and process until finely ground. Add the flour, cornstarch, salt and butter and mix until it resembles fine cornmeal.

Roll the dough out between 2 sheets of waxed paper to 1/4" thickness and cut into decorative shapes with a cookie cutter or pastry roller.

Pour some sugar out on a plate and press the cutout cookies in the sugar on one side only.

Bake the cookies sugar-side up on a half sheet pan at 350 degrees for 18-20 minutes or until slightly browned.

Allow the cookies to cool on the half sheet pan a few minutes and then move to a cookie cooling rack to cool completely.

This recipe will make about 4 dozen cookies.

I love shortbread and I love pecans and toffee so this shortbread recipe could be just for me. But you're welcome to try it out yourself.

Pecan Toffee Shortbread Recipe

1 Tbsp ground coffee
1 Tbsp near boiling water
1/2 cup butter, softened
2 Tbsp peanut butter
1/2 cup superfine sugar
2/3 cup cornstarch
1 2/3 cup flour

3/4 cup light brown sugar
3/4 cup butter
2 tbsp light corn syrup
1 cup pecan pieces

Preheat your oven to 350 degrees F.

Grease a 7 x 11 inch pan and line it with aluminum foil. Leave the edges of the foil above the edge of the pan to use as handles when removing the cookie.

Place the coffee in a small bowl and pour the hot water over it. Allow the coffee to steep for 4 minutes and then strain it through a sieve into a bowl. Discard the grounds.

Sift the flour and cornstarch together being sure they are well mixed.

Cream the butter, peanut butter, sugar and coffee together until they are light. Mix in the cornstarch and flour mixture until you have a crumbly texture.

Press the cookie mixture into the bottom of the pan and prick all over with a fork. Bake for 20 minutes.

Place the light brown sugar, butter and light corn syrup in a sauce pan and heat until melted. Bring the mixture to a boil and then lower the heat and simmer for about 5 minutes. Stir in the pecans.

Spread the topping evenly over the base. Allow the mixture to cool in the pan and then remove carefully with the aluminum foil handles. Cut the cookie into squares and serve.

Great Toffee Shortbread Recipe!

Shortbread cookies are traditional Christmas cookies. They also make great cookie gifts for any occasion. The toffee variations here just add to the great shortbread flavor. Try either Toffee Shortbread Recipe!

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop