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Posted By Erin Bolger


RECIPE-"CHRISTMAS WAS CHEAPER WHEN I WAS SINGLE BUTTERSCOTCH SHORTBREAD"

INGREDIENTS:
27 fingers or about 300grams of Shortbread FIngers




2/3 cup butter
2/3 cup brown sugar
1/2 cup butterscotch chipits
1 1/4 cups sem-sweet chipits

METHOD:
Preheat the oven to 425 degrees.

Place a piece of parchment paper in an 8 or 9-inch square baking dish let it hang over the sides;grease. Place the shortbread fingers to fill the bottom of the pan.




In a medium saucepan over medium heat bring the butter and sugar to a boil;stirring often. Continue to boil for 5 minutes stirring occasionally; the mixture will thicken up.





Pour overtop of the shortbread and spread evenly. Bake in the preheated oven for 5 minutes. Remove from the oven evenly distribute the chipits and place back in the turned OFF oven for a few minutes until the chipits soften.

Using the back of a spoon spread evenly. Some butterscotch chipits may not melt that is AOK they still taste yummy. Once cooled store in the fridge.

Remove the squares by lifting the parchment and cut into bite size squares and make sure you have a good ticker before you eat this stuff it may have a lot of butter in it!!




 
Posted By Erin Bolger
Preheat oven to 275 degrees

Ingredients:
1 1/4 cups of flour
1/2 cup cornstarch
1/2 cup of icing sugar

1 cup butter, softened
pinch of salt

1 200g bag Mini Eggs (or Hershey Eggies), crushed into small and medium pieces

Method:
Sift together the flour, cornstarch and icing sugar.
Add the butter and salt; cream together with the dry ingredients until a stiff dough is formed.
Stir in the glorious Mini Eggs.
Roll dough into 1-Inch balls and flatten with your fingers on a cookie sheet lined with parchment paper.

Bake in the preheated oven for 22-24 minutes.

Let cool and enjoy!!!

This shortbread recipe was passed on by my friend's Grandma. You can find it in my book Chapter Two "They Break It You Bake It" "Short on Love not on Shortbread"! shortbread

 

 

 
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