Scrumptious Shortbread
Toffee Crunch Shortbread
This treat brings out the kid in everyone... break off pieces of various sizes... soft & crunchy, they'll go fast
Preparation Time:
20 Minutes
Ingredients:
| 1-1/4 cups | Gay Lea Butter (Unsalted), softened | 300 ml |
| 1 cup | granulated sugar | 250 ml |
| 1 tsp | vanilla | 5 ml |
| 3 cups | all purpose flour | 750 ml |
| 1 cup | each butterscotch and chocolate chips | 250 ml |
| 1 cup | Skor bits | 250 ml |
Instructions:
Preheat oven to 325F (160C). Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. Using wooden spoon, gradually stir in flour, about 1/2 cup at a time, then stir in remaining ingredients. Using small amouts of dough at a time, knead dough together into clumps. Press clumps onto bottom of parchment paper-filled 17" x 11" (45 x 29 cm) jelly roll pan.
Bake in centre of oven for 30 to 35 minutes or until lightly golden and firm to the touch. Transfer to rack to cool for 3 minutes. Either score into triangles or squares or let cook completely and break into irregular sized shards.
Makes about 5 dozen pieces.