Peanut Toffee Shortbread Recipes
PEANUT SHORTBREAD WITH HONEYCOMB
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to serve. Honeycomb candy is one of the easiest confections to make, but, like any candy, it requires careful attention to timing and safety. It's helpful to have a clip-on candy thermometer to tell you when the sugar is at the right temperature, and you'll want to transfer the hot sugar mixture to a large bowl. Doing so not only ensures that there is plenty of room for the dramatic billowing that occurs when the baking soda is added, but it also slows the cooking, to avoid burning. This recipe yields quite a lot of pieces, making its perfect for packing into tins for gifts.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 50m
Yield One 9-by-13-inch pan (about 3 to 4 dozen pieces)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
- Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
- Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
- Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
- Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
- Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
- In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
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PEANUT TOFFEE SHORTBREADS RECIPE - GOOD FOOD
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Servings 18Total Time 1 hr 30 minsCategory Dessert
- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease an 18 × 27 cm (7 × 10¾ inch) baking tin and line the base and sides with baking paper, leaving the paper hanging over the two long sides.
- Using electric beaters, cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flours into a bowl, then fold into the butter mixture using a large metal spoon until just combined. Press the mixture into the prepared tin.
- Bake for 15 minutes, or until the shortbread is firm and lightly coloured. Remove from the oven and leave to cool in the tin for 10 minutes.
- To make the topping, put the butter, sugar, golden syrup and lemon juice in a saucepan. Stir over low heat until the sugar has dissolved, then simmer, stirring now and then, for 5 minutes. Stir in the peanuts and remove from the heat.
PEANUT TOFFEE SHORTBREAD RECIPE | GOOD FOOD
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- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease an 18 × 28 cm (7 × 11¼ inch) baking tin and line the base and sides with baking paper, extending the paper over the long sides for easy removal later.
- Place 110 g (3¾ oz) of the butter and all the caster sugar in a large bowl and cream with electric beaters until pale and fluffy. Add the egg and beat well. Fold in the flours with a large metal spoon until just combined. Press into the prepared tin and bake for 15 minutes, or until firm and lightly coloured. Cool for 10 minutes.
- Place the brown sugar, golden syrup, lemon juice and the remaining butter in a saucepan and stir over low heat until the sugar has dissolved. Simmer, stirring occasionally, for a further 5 minutes. Add the peanuts and mix well.
- Spread the peanut toffee topping evenly over the base using two spoons–being careful as the mixture is very hot. Bake for 5 minutes, or until golden. Leave to slightly cool in the tin for 15 minutes, then turn out and cut into fingers while still warm.
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