Recipe by fluffernutter
If you can stop eating the dough long enough, this makes great shortbread, slightly crisp rather than sandy. It's the best shortbread I've ever made, and the best-tasting dough ever. I daydream about hunks of it frozen into vanilla ice cream. From "In the Sweet Kitchen," by Regan Daley
Top Review by Marysdottir
Can't believe I forgot to rate this. I've made it three times now and went looking for it again tonight. Its awesome. The cookies are crunchy in the best possible way and, yes, the dough is out of this world. Thanks so much for posting. Love this recipe. The only thing that I find I need to do differently is cook it for about 15 minutes less. Maybe because I cook it in glass rather than metal pans, it seems to over-brown and get very hard. Even at 45 minutes in glass, the butterscotch chips near the edges get dark.
- 2 1⁄3 cups all-purpose flour
- 2⁄3 cup rice flour or 2⁄3 cup cornstarch
- 1⁄2 teaspoon salt
- 1 1⁄2 cups butter, at room temperature
- 2⁄3 cup white sugar
- 2⁄3 cup packed brown sugar
- 3⁄4 cup butterscotch chips
- 2⁄3 cup brickle bits or 2⁄3 cup English toffee bits
Directions See How It's Made
- Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
- Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
- Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
- Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
- Bake for 1 hour, then score into bars while hot.
- Let cool, then cut completely.