Home Cooking

Help! Making new recipe for shortbread (Rich Man's Shortbread)


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 33

Help! Making new recipe for shortbread (Rich Man's Shortbread)

chef chicklet | Dec 19, 2009 01:41 PM

Today I am trying out some new cookie and sweet items that will hopefully be a part of my gift baskets. This particular recipe has what they call a toffee topping, and then it ends with a chocolate glaze.

The problem is that the recipe instructs to add corn syrup in the toffee topping but doesn't indicate dark or light corn syrup. My inclination is to go with the dark, so what do I do, I use the light. I know I'm probably wrong.

Once the shortbread is cool enough I layer the top of shortbread with the toffee and once that cools, the chocolate layer. I am suppose to boil the toffee mixture for 5 minutes, so I'm think perhaps it will darken up then. I do make shortbread but this is the first one I've made that has toppings or that has layers of toffee and chocolate and it sounded so good. As I was reading the recipe, I kept thinking KitKat. Wouldn't that be great!

For the record and next time,does anyone know which of the corn syrups I should of used? If this turns out as good as I think it will, I'll be making this again often. The person I have in mind is my non cooking, sweet toothed sister who has a special love for anything with good chocolate and she loves good shortbread full of butter. Oh I sure hope I get it right she will ve so happy!

I've not worked with corn syrup very much at all. In fact I think the only thing I've used it for is for pecan pie and maybe tassies (if it's in the recipe).

As usual here I am spur of the moment working a new recipe. I really would appreciate any help with this if anyone knows.


Want to stay up to date with this post?

Recommended From Chowhound