Buttercrunch Toffee Shortbread

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

• Ready In: 1 hr 10 mins
• Yields: 50 bars

Ingredients

• 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

1. Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
2. Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
3. 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.
4. Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
5. Bake for 1 hour, then score into bars while hot.
6. Let cool, then cut completely.