Butter-toffee crunch shortbread from In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry & Craft by Regan Daley

  • rice flour
  • butterscotch chips
  • store-cupboard ingredients
  • toffee bits

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on December 08, 2018

    Best shortbread I’ve tasted! I used a cup and a half of salted caramel chips in place of butterscotch chips and skor bits. 45 minutes in the oven seemed sufficient. I cut the piece into bite-sized squares. I have a feeling I will have to make a second batch soon.

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