Peanut Toffee Shortbread Food

PEANUT TOFFEE SHORTBREAD

Steps:

• Beat butter at medium speed until creamy.
• Combine brown sugar and cornstarch and add gradually to butter, beating well.
• Gradually add flour and salt to butter mixture.
• Beat at low speed until just blended.
• Add vanilla and 1 cup peanuts.
• Beat at low speed until just blended.
• Turn dough out onto lightly greased baking sheet.
• Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
• Bake at 350 for 20 minutes or until golden brown.
• Remove baking sheet to a wire rack.
• Sprinkle shortbread evenly with chocolate chips.
• Let stand 5 minutes.
• Gently spread melted chips over shortbread.
• Sprinkle with remaining 1 cup of peanuts.
• Cool completely.
• Cut or break shortbread into 2 or 3 inch peices.

PEANUT SHORTBREAD WITH HONEYCOMB

Steps:

• Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
• Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
• Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
• Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
• Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
• Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
• In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
• Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
• Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
• Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
• Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
• Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.

PEANUT BUTTER SHORTBREAD

Steps:

• beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
• combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
• roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet.
• bake at 275* for 45 minutes -- .

PECAN TOFFEE SHORTBREAD

Steps:

• Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
• Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
• Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
• Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
• For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

TOFFEE COATED PEANUTS

Steps:

• In large bowl, combine sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts, toss to coat. Transfer to 15x10x1 inch baking pan.
• Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Be sure to keep an eye on these. Cool on wire rack; break apart if necessary. Store in an airtight container.