Marbled Toffee Shortbread Recipes

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
• Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
• Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.

Steps:

• Make the shortbread by mixing together the ingredients until they are crumbly.
• Press into a tin and prick all over with a fork.
• Bake in the oven (180 C, 350 F, gas mark 4) for about 15minutes.
• Gently heat the ingredients for the toffee filling, until the mixture is a light golden brown. Stir continuously!
• Pour onto the cool shortbread.
• Allow to set.
• Melt the three chocolate types, and place blobs onto the toffee layer.
• Once most of the surface is covered, use a knife to swirl them together and create the marbled effect.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 15 minutes.

Steps:

• Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
• Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
• Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
• Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
• For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.