Butterscotch and white chocolate shortbread squares (recipe)

Have you eaten them all? – JD, 4

This is a lovely cookie to make when you’re short on time as it only takes minutes to prepare.

It’s very sweet, but the cooked butterscotch pieces give extra crunch and a smoky, grown-up flavour and the white chocolate disappears into the dough, adding warmth to the finished crumb.

Delicious on their own, with a cup of tea or crumbled over vanilla ice-cream.

Ingredients

• 110g caster sugar
• 250g butter
• 360g flour
• 75g butterscotch pieces
• 75g white chocolate drops

Instructions

1. Put the flour and sugar in a large bowl and stir

2. Cube the very cold butter and rub in until a crumb is achieved

3. Mix in the butterscotch and chocolate with your hands

4. As you mix it should start to come together

5. Turn out into a large (40cm x 29cm), well-greased, non-sick tin, spread evenly and press down firmly with the flat of your hand

6. Score into 16 equal portions with a sharp knife

7. Bake in a preheated oven at 180C (160C fan assisted) for 25 mins or until firmed up and just turning a pale golden on top

8. Allow to cool for 5 minutes, then re-score the pieces

9. When cool enough to handle but NOT completely cold, start in a corner and lift out carefully with a small spatula or fish knife

TIP 1: If the biscuits have stuck and you can’t get them out whole, put the tray over the hob for a few seconds. This re-softens the butterscotch and allows you to lift the biscuits out easily

TIP 2: Using a large tray and baking for the full 25 minutes will give a thin, crisp, well browned biscuit. If you want a more traditional shortbread, just halve the tray size to around 20cm x 15cm and take out as soon as it’s firm at the edges for a chunkier, softer biscuit.

Enjoy!

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