Shortbread with Chocolate Toffee Bits

Preheat the oven to 300ºF.

Cream the butter and 4 tablespoons of sugar in a blender or using a hand mixer until creamy and light. Add the chocolate toffee pieces to the creamy mixture. Blend for about a minute so the chocolate toffee pieces are well incorporated.

Sift the flour and cornstarch into the butter mixture. Blend well until combined. The mixture will resemble breadcrumbs.

Line a 9×9 inch baking pan with parchment paper. Pour the shortcrust pastry into the pan and press the shortcake until flat and firm. Cut the pastry into squares before baking, since cutting after it’s baked will result in a pan full of large crumbs. Baked shortbread is brittle when cut if there are no score marks.

Place in the oven and bake for 1 hour. Remove and allow to cool for about 10 minutes.

Sprinkle remaining 1 tablespoon of fine baker’s (castor) sugar lightly over the top of the pastry. Allow to cool completely before separating the squares. To separate the squares, place the point of a sharp knife along a scoremark and push the knife down. The shortbread square will easily separate. Enjoy!