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–+ servings
buttery toffee swirled shortbread

Toffee Swirl Shortbread Cookies

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Prep Time 20 minutes
Cook Time 14 minutes
Resting Time 1 hour 20 minutes
Total Time 1 hour 54 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Silicone spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Kitchen scale optional
  • 2 Baking sheet
  • 2 Parchment paper
  • 1 plastic wrap roll
  • 1 Rolling Pin
  • 1 sharp knife or bench scraper
  • 1 wire cooling rack
  • 1 Small saucepan
  • 1 heatproof spoon

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/2 cup toffee bits finely chopped
  • 3 ounce semi-sweet chocolate melted
  • 1 tablespoon heavy cream warmed
  • 1/4 teaspoon flaky sea salt optional, for garnish

Instructions
 

  • Cream the softened butter, granulated sugar, and powdered sugar together in a bowl until light and smooth.
  • Beat in the vanilla extract until combined.
  • Whisk the flour and fine salt together in a separate bowl.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
  • Fold in the finely chopped toffee bits with a spatula until evenly dispersed.
  • Transfer 3 tablespoons of the dough to a small bowl and mix in the melted semi-sweet chocolate and warm heavy cream to create a chocolate-toffee paste.
  • Pat the plain dough into a rectangle on parchment, flatten the chocolate-toffee paste into a thin sheet, and lay it over the plain dough.
  • Roll the dough into a tight log from the long side to create a spiral, using the parchment to help.
  • Wrap the log tightly in plastic wrap and chill for 1 hour until very firm.
  • Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
  • Unwrap the dough and slice into 1/4-inch thick rounds with a sharp knife.
  • Arrange slices 1 inch apart on the prepared baking sheets.
  • Bake for 12 to 14 minutes until the edges are set and just turning pale golden.
  • Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Sprinkle with flaky sea salt, if using, while still slightly warm.

Notes

Chilling is essential for clean swirls and to prevent spreading, so don’t cut the chill time short. If the dough cracks while rolling, let it soften for 5 minutes, then patch and continue. For sharper swirls, re-roll the chilled log briefly on the counter to round out flat sides before slicing. Use a sawing motion with a thin, sharp knife; if the toffee bits are very hard, warm the knife under hot water and wipe dry between cuts. Swap semi-sweet chocolate for milk or dark to taste, or use dulce de leche instead of the chocolate paste for a caramel-forward swirl. Store cookies airtight up to 5 days or freeze sliced dough rounds for 2 months and bake from frozen, adding 1 to 2 minutes.
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