300 grams butter at room temperature
150 grams icing sugar
1 teaspoon vanilla extract
300 grams plain flour
135 grams cornflour
½ teaspoon each ground cinnamon, allspice, nutmeg and ginger
1 teaspoon sea salt
100 grams brittle toffees, roughly chopped
Lightly grease two large flat baking sheets
Preheat the oven to 170°C fan bake
Beat the butter, icing sugar and vanilla until pale and fluffy.
Combine all the dry ingredients and add to the butter. Mix gently until it just starts to form small clumps.
Tip out onto a lightly floured bench and bring the dough together with your hands.
Place on a large sheet of baking paper and roll out to approximately 35cm x 25cm and 1cm thick, keeping your rolling pin lightly dusted in flour.
Slide a baking sheet underneath and cut into fingers or squares. Place a piece of baking paper on the second baking sheet then divide the shortbreads between the two trays, leaving a space between each one. Scatter over the toffees then chill in the fridge for 20 minutes.
Bake for about 20 minutes until lightly golden and the biscuits are cooked through. Leave on the trays for 5 minutes then lift off and place on a cooling rack. When cold, store in an airtight container. Makes about 30 pieces, depending on their size.