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–+ servings

Butterbeer Shortbreads

4.50 | 2 reviews
Think of these as butterscotch-meets-salty-sweet, and I lovingly call them "Butterbeer" because they are designed to be dunked into hot butterbeer from Universal Studios, which yes, is one of my favorite holiday drinks. But if you want to just consider these butterscotch-y, that's totally fine, too.
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 12 hours
Servings: 20 short breads

Equipment

Ingredients

  • 1/2 cup butterscotch chips, 85 grams / 3 ounces
  • 2 cups all-purpose flour, 280 grams / 9.9 ounces
  • 1/4 cup powdered sugar, 28 grams / 1 ounce
  • 1 teaspoon Diamond Crystal kosher salt
  • 10 tablespoons cold salted butter, cubed, 141 grams / 5 ounces
  • 3 tablespoons ice water
For the topping
  • 1/4 cup butterscotch chips, 42 grams / 1.5 ounces
  • 1/4 cup white chocolate, 42 grams / 1.5 ounces
  • Flaky salt

Instructions 

  1. In a food processor, process the butterscotch chips into a fine powder. Add the flour and powdered sugar and process to get everything combined.
  2. Add the salt and the cubed salted butter. Pulse in the food processor until the butter starts to combine with the flour, then stream in the water while processing until a dough forms.
  3. Transfer the dough to either plastic wrap or a lint-free towel and squeeze it into a ball. Transfer to the fridge to chill for 30 minutes.
  4. Once the dough has chilled, roll it out into a 10-inch by 5-inch rectangle. Place this on a baking sheet, cover and chill in the fridge overnight.
  5. The next day, preheat the oven to 350°F. Slice the dough lengthwise into 20 1/2-inch wide matchsticks.
  6. Space out the matchsticks on a parchment-lined baking sheet and bake for 17-20 minutes, or until the cookies are golden on the bottom.
  7. Melt the butterscotch chips and white chocolate together. Use a spoon to drizzle this in a zigzag pattern on the cookies, then top with flaky salt. Let cool fully before serving!