Butterscotch and white chocolate shortbread

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Butterscotch and white chocolate shortbread
What says Christmas more than butterscotch shortbread?


140g unsalted butter, room temperature
140g caster sugar
1 2/3 cups (250g) plain flour
1 tsp vanilla extract
60g white chocolate, finely chopped
12 (60g total) Werther’s Original cream candies, roughly chopped
1/4 cup (55g) demerara sugar
1 egg white, beaten


  1. Place the butter, caster sugar, flour, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for 1-2 minutes until the mixture forms a fine crumb. Add chocolate and Werther’s Originals and beat until well combined. Shape dough into a 25cm x 5cm square log, wrap in plastic wrap, and chill for 2 hours, or up to 4 days.
  2. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  3. Scatter demerara sugar on a tray. Unwrap chilled dough, brush 1 side with egg white, and press onto sugar. Repeat on all sides, until the log is completely coated in sugar. Chill for a further 15 minutes to allow sugar to stick to the dough. Slice dough into 1cm-thick pieces. Arrange 3cm apart on prepared trays and bake for 15-20 minutes until golden. Cool completely before serving. Cookies can be stored in an airtight container for up to 1 week.

Credits: Delicious