English Toffee Shortbread from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey

Name: English Toffee Shortbread from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey
Ingredients: ⅓ cup (60 g) finely chopped chocolate-covered English toffee; ⅛ teaspoon kosher salt; 2½ tablespoons cornstarch; ½ cup (115 g) cold unsalted butter, cut into cubes, plus room-temperature butter for the pan; ½ cup (60 g) coarsely chopped pecans; 1 cup (125 g) flour, plus more for pressing; ¾ teaspoon pure vanilla extract; granulated sugar, for sprinkling; ⅓ cup (80 g) firmly packed light brown sugar

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The Scottish shortbread favored by Mary, Queen of Scots, saw only minor changes until the twentieth century. One nineteenth-century variation that included ginger was favored by members of the Scot...

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Ingredients

⅓ cup (60 g) finely chopped chocolate-covered English toffee
⅛ teaspoon kosher salt
2½ tablespoons cornstarch
½ cup (115 g) cold unsalted butter, cut into cubes, plus room-temperature butter for the pan
½ cup (60 g) coarsely chopped pecans
1 cup (125 g) flour, plus more for pressing
¾ teaspoon pure vanilla extract
granulated sugar, for sprinkling
⅓ cup (80 g) firmly packed light brown sugar