Grammy's Kitchen · Shortbread · Chocolate Dipped Toffee Shortbread
One of 67 shortbread recipes we measured
from www.twopeasandtheirpod.com
18 cooks on www.twopeasandtheirpod.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| mix-ins | 212% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 2 g | 1/4 teaspoon salt |
| 227 g | 1 cup unsalted butter, (at room temperature) |
| 150 g | 3/4 cup powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 170 g | 1 cup toffee bits, (divided) |
| 340 g | 2 cups milk chocolate chips |
Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made these numerous times and they are DELICIOUS! I've used granulated sugar in the past and while almost just as good, using the powdered sugar in the recipe really makes them top notch. I don't bother with dipping in chocolate and toffee bits beca” — a cook, 5.0★
“Tastes like a Skor chocolate bar. Absolutely fabulous. The only thing I'll change the next time is that I'll roll the dough into logs, refrigerate, slice and bake. Found the dough tough to roll out.” — a cook, 5.0★