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Message: <blockquote data-quote="moreluck" data-source="post: 772460" data-attributes="member: 1246">Butter Toffee Crunch Shortbread Ingredients:2 1/2 cups all-purpose flour2/3 cup rice flour (cornstarch may be substituted)1/2 teaspoon salt1 1/2 cup unsalted butter -- at room temperature6 tablespoons fruit sugar or superfine sugar6 tablespoons firmly packed light brown sugar3/4 cup miniature butterscotch chips3/4 cup English toffee pieces for baking -- such as Skor or Heath Bar bits Directions:Preheat the oven to 325 degrees friend with a rack in the middle. Butter a 9-x-13-inch metal baking pan. Line the bottom and up the two long sides of the pan with a piece of parchment paper. Leave about a 1-inch overhang on the sides to make removing the cooled shortbread easier.  Into a large bowl, sift the flour, rice flour or cornstarch, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy.  If using a mixer, transfer the butter-sugar mixture to a large bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of the flour mixture into the dough, keeping your palms off the dough as much as possible so the warmth doesn't turn the butter oily.  When the last of the flour is fully blended, add the butterscotch chips and toffee bits and knead them into the dough until evenly distributed.  Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork.  Bake for 45 minutes, then prick the dough again to release any trapped air. Bake for 15 to 30 minutes more, or until the edges are light golden brown and the center feels just firm to the touch.  The shortbread will set to a very firm biscuit as it cools, so it must be cut while still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the shortbread to loosen the edges.  Cut the shortbread into thirds lengthwise, dividing it evenly into three long rectangles. Then cut the rectangles crosswise into about 3/4-inch fingers, wiping the knife on a clean kitchen towel between each cut, since it gets sticky and can pull and tear at the cooling shortbread.  Leave the shortbread to cool completely in the pan, then recut and serve or transfer to airtight tins.  From: In the Sweet Kitchen</blockquote>

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