There are three days left until Christmas, and about a billion screaming elves running through my brain.
At least they’re festively dressed.
This year, I didn’t do the giant gift bags of 10 types of baking for my 10 favourite people. This year, I baked and sporadically shared and baked and ate and photographed and ate some more, and spent far too much time curled up in bed with hot chocolate and Love Actually.
(Though I’m not convinced it’s possible to spend too much time curled up in bed with hot chocolate and Love Actually.)
I did venture out from my hibernation to make these shortbread cookies, cover them in caramel, and then cover them again in chocolate.
I suggest you do the same.
Twix Shortbread Cookies
Warning – this is a big recipe! It makes enough for you, your friends, family, coworkers, and coaches. (Speaking from experience.)
- 1 cup quick oats, ground into flour in a blender or food processor
- 3 cups all-purpose flour
- 1 1/3 cups icing sugar
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon vanilla powder (optional)
- 1 3/4 cups butter, cold, cut into 1/4″ (0.5 cm) cubes
- 85 caramels
- 1/4 cup whipping cream (not whipped)
- 3 cups milk chocolate chips
- flaked sea salt
- Preheat oven to 300 degrees Fahrenheit. Line a few baking sheets with parchment paper and set aside.
- In a large bowl, whisk all the dry ingredients (oats through vanilla powder). Using a pastry cutter, mix in butter cubes. Keep mixing until the butter is incorporated and the dough looks like chunky wet sand. Then mix it with your hands so it comes together.
- In batches on a well-dusted surface, roll out the dough to about 1/4″ (0.5cm) thick. Cut out cookies with a cookie cutter (I used a basic circle).
- Bake for about 15 minutes, or until the edges are just starting to lightly brown.
- Let the cookies cool completely.
- Melt the caramels with the whipping cream over medium heat, stirring continuously. Once all the caramels have melted, remove it from the heat and let it cool. When it is warm enough to still be spreadable but not drip all over the place, spread it over the cookies. Set these aside to cool completely.
- Melt the chocolate (I tend to just go for it over low heat in a saucepan, but feel free to use a double boiler or the microwave). Spread it over the caramel layer and dust with flaked sea salt. Let them cool again to harden the chocolate (I threw mine in the fridge).
These cookies make great gifts – they last really well. I like to throw mine in the freezer (let them warm up before eating or the caramel can be rough on the teeth), but you can also store them in an airtight container at room temperature.