Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    English Toffee Shortbread

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    English Toffee Shortbread Empty English Toffee Shortbread

    Post by Lobo Wed 13 Jan 2016, 9:36 pm

    English Toffee Shortbread Img54l
    English Toffee Shortbread
    English Toffee Shortbread Translucent
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    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 8
    Buttery shortbread becomes even more tempting when embellished with pecans and chocolate-covered toffee. Place on a platter of holiday cookies and treats, and serve with tea or coffee in the afternoon.






    • 28

    Ingredients:


    • 1 cup (5 oz./155 g) all-purpose flour
    • 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
    • 2 1/2 Tbs. cornstarch
    • 1/8 tsp. kosher salt
    • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into
        pieces
    • 3/4 tsp. vanilla extract
    • 1/2 cup (2 oz./60 g) pecans
    • 1/3 cup (2 oz./60 g) finely chopped chocolate-covered English
        toffee
    • Granulated sugar for sprinkling

    Directions:

    Preheat an oven to 350°F (180°C). Butter a 9-inch (23-cm) square or round cake pan.

    In a food processor, combine the flour, brown sugar, cornstarch and salt and process briefly until well mixed. Scatter the butter over the flour mixture, add the vanilla and, using rapid pulses, process until the mixture resembles fine meal. Add the pecans and process until finely chopped. Add the toffee and process just to incorporate.

    Press the dough into the prepared pan and sprinkle with granulated sugar. Bake until the shortbread just begins to color, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 16 bars or wedges. Let cool completely before serving. Makes 16 cookies.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).
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