Skor Shortbread Crunch Cookies Recipe - Glen And Friends Cooking - Repost
Welcome friends welcome back to the kitchen today we're going to do a recipe that I first encountered pre-pandemic over two years ago it was on a dessert list at a restaurant. I asked the chef for the recipe and they gave it to me and I was going to do it on the show back then but then the world fell apart and this kind of fell by the wayside and I forgot about it. So a few weeks ago I see a similar recipe come up in a brand new uh brand new dessert cookbook and I thought okay I need to do this recipe and it is essentially a take on a shortbread recipe. In the ingredient list there's no egg it's butter flour sugar and a little bit of other flavourings which takes you back to pretty much what shortbreads were in the 1700s and 1600s as I discovered through my old cookbook collection.

Ingredients:
250 mL (1 cup) butter, cut into pieces, room temperature
125 mL (½ cup) granulated sugar
125 mL (½ cup) brown sugar
5 mL (1 tsp) coarse salt
5 mL (1 tsp) vanilla extract
500 mL (2 cups) all-purpose flour
60 mL (¼ cup) rice flour or cornstarch
3 Skor bars, chopped up (about 120g or 4 ounces)
125 mL (½ cup) coarsely chopped pecans


Method:
Cream together butter, the sugars, and salt, until light and fluffy.
Cream in vanilla.
Add flour in stages; beat on low speed until flour is almost fully incorporated.
Beat in Skor and pecans just to blend.
Turn dough out onto a surface and squeeze gently to clump together.
Divide in half and form into two logs, wrapped in plastic wrap.
Chill until firm, 2-3 hours.
Preheat oven to 180ºC (350°F).
Grease 2 standard 12-cup muffin pans.
Cut each of the logs into 12 rounds.
Place rounds in muffin cups, and press them down to conform to the cups.
Bake, until golden on top, and browned around the edges, 18–22 minutes.



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