Toffee Shortbread

This melt in your mouth shortbread filled with Skor toffee bits is super easy to throw together and will quickly become a favorite!  It makes 30 nice sized cookies and can easily be doubled.





You will thank me later!


Toffee Shortbread
Prep time:
Cook time:
Total time:
Serves: 30
  • 1 cup softened butter
  • 1/2 cup + 2 tablespoons icing sugar (confectioners sugar)
  • 1/4 cup cornstarch
  • 1 1/2 cup all purpose flour
  • 1 teaspoon vanilla
  • 1/2 bag Skor toffee chips
  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. In the bowl of electric mixer, blend butter till soft and fluffy.
  3. Sift the icing sugar into the butter and mix until well blended.
  4. Sift in the cornstarch and mix until combined well.
  5. Add flour and mix until dough comes together.
  6. Add vanilla and mix just until combined.
  7. Remove bowl from mixer and stir in toffee chips.
  8. Using a 1 tablespoon size scoop, scoop the dough onto parchment lined baking sheets leaving room for cookie to spread
  9. Bake for 15-18 minutes, just until edges golden. Cookies will still be a bit soft.
  10. Cool on baking sheet for a few minutes before removing to a cooling rack.


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Buttery shortbread plus buttery toffee HAS to be delicious! 🙂 Though there are almonds in Skor and Heath toffee, those with tree nut allergies (like me) can still eat these, by quickly making some homemade toffee. I do it all the time. It requires no candy making skills. 🙂

  2. Yum, I love how buttery these look and I can just imagine how nicely it compliments the toffee pieces. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!