Salted Toffee and Spice Shortbread

. May, 2017
Salted Toffee and Spice Shortbread

Your kitchen will be filled with the glorious aromas of warm spices and melting toffee when these scrumptious little biscuits are baking in the oven – it’s hard not to eat them straight off the tray.

Serves: 8


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.