Toffee Sandwiches Recipes

Steps:

• Line a large baking tray with baking parchment. Heat oven to 220C/200C fan/gas 7. Heat the butter in a non-stick pan with 110ml water until melted. Increase the heat until boiling, then place on the lowest heat possible and quickly beat in the flour until the mixture comes together as a ball. Take off the heat, beat in the eggs one at a time until glossy and thick, then leave to cool for a few mins.
• Spoon or pipe the pastry onto the baking tray in eight equal-sized blobs (about 6-7cm wide), bake for 5 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to bake until well risen and golden. Turn the oven off and leave the buns inside the oven to dry out until cool. Can be made a day ahead and kept in an airtight container.
• For the sauce, tip the sugar, syrup, treacle and butter into a pan, bring to the boil and stir until combined. Pour in the double cream and bubble briskly for 2-3 mins until thickened slightly. Stir and season with a pinch of salt. The sauce can be made two days ahead and kept in an airtight container in a cool place. Reheat gently in the microwave or a saucepan before serving.
• To serve, cut the buns in half, then place a ball of ice cream on the bottom half. Pop the lid back on and arrange the buns on a big board. Drizzle with the warm toffee sauce and serve any toppings on the side for people to add themselves.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• COOKIES: Preheat oven to 350*F.
• In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
• Add eggs, one at a time, blending well after each addition.
• Add the vanilla.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
• Stir in the toffee bits (the dough will be stiff).
• Drop dough by rounded tsp.
• 2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
• Transfer cookies to wire racks and cool completely.
• Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
• Gradually add the powdered sugar, blending well after each addition.
• Add the vanilla and enough half-and-half to reach desired spreading consistency.
• At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
• Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.

Steps:

• Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
• Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
• Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
• Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
• Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
• Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
• Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
• Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
• In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
• Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
• Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

Steps:

• For cookies: Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use). Add flour, eggs, oil, and butter flavoring to cookie mix in bowl. Stir until dough comes together. Shape into a ball, then wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes.
• Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside.
• On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough. Using a 1-inch round cookie cutter, cut out each flower center. Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers. Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart.
• Bake cookies 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack to cool completely.
• For filling: In a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1/2 cup toffee bits.
• Spoon a heaping tablespoon filling onto each of the whole flower cookies. Top each with a cut-out flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Combine dry ingredients and mix into butter/sugar mixture.
• Stir in toffee bits.
• Drop by teaspoon onto parchment-lined baking sheet.
• Bake at 350° for 10 minutes or until firm (do not brown).
• Cool on a rack and make little cookie sandwiches with the frosting.
• FROSTING-.
• Cream butter and add sugar and vanilla.
• Add milk to reach spreading consistency.