Skor Bits inside a shortbread batter that is so light these cookies just melt in your mouth…. guess that is why they are called Skor Shortbread Meltaway Cookies.
Two of my favourite things in the world are Shortbread Cookies and Skor Bit Toffee Pieces… wait for it … all in a cookie! Hell ya!
And not just any shortbread cookie. This batter is so light that it does just what it promises and melts away in your mouth. Skor Bit Meltaway Cookies take no time to whip up and you get to use the egg beater which is always fun so there is nothing to not like about these cookies.
This is the second recipe I have done with a shortbread batter so that says something about my love for shortbread. My English background shows itself proudly. These Skor Bit Shortbread Meltaways are a little different though.
The cornstarch and flour give a lighter feeling to the batter. They also include baking powder so that they rise more like a traditional cookie. But they still have the flaky buttery texture shortbread is famous for.
I brought these to a family dinner the other night and my niece has some allergies so when she asked if they were nut-free I had no idea. Why? Because what really is in a Skor Bit anyway? Is it just toffee? So we went on the hunt for answers.
Are Skor Bits Peanut-Free and Gluten-Free?
- Skor Bits do not contain peanuts but they do contain almonds. So those who are allergic to tree nuts should not eat Skor Bits
- They are gluten-free
- Other possible ingredients that may cause common allergic reactions include milk and cocoa butter which is another common nut allergy
What Is A Good Skor Toffee Bit Substitute?
The Skor pieces in this recipe can easily be substituted with hard butterscotch candy pieces or if you are adamant that you must have toffee give this recipe for Homemade Toffee Bits a try. Alternatively, you could also replace the toffee bits with chocolate chips for an equally delicious Meltaway Cookie.
What Is a Meltaway Cookie?
This is a question I have been asked many times when I bring these cookies to a party. That is until they taste them and it becomes clear. Basically, a meltaway cookie is similar to a shortbread cookie that uses no eggs or liquid. But a meltaway cookie has cornstarch added to it. It is this magic ingredient that makes all the difference is is what works to give these cookies that soft, velvety, meltaway texture.
How To Make Skor Shortbread Meltaway cookies
Preheat oven to 350°F. In a large mixing bowl add butter and vanilla and whip with a hand mixer until light and fluffy.
In a separate medium bowl mix together, powdered/icing sugar, pastry flour, cornstarch, baking powder and salt. Gradually mix in dry ingredient mixture into the whipped butter and blend just until fully mixed.
Add in Skor bits and mix until evenly mixed.
Roll into heaping table size balls. And place on a cookie sheet lined with parchment paper. Bake for about 12-15 minutes until they have started to flatten out and are just starting to brown. Remove from oven and let stand on the cookie sheet for about 2 minutes before transferring to a wire rack to fully cool.
Can you freeze meltaway cookies?
Yes! I have frozen this cookie many times. Just make sure they are completely thawed before eating or else you will not get that smooth meltaway texture dreams are made of.
You can also freeze the dough and bake it when you are ready. Just wrap the prepared cookie batter in plastic wrap tightly before freezing. Unbaked cookie dough can be frozen for up to 3 months. Thaw in the fridge before baking.
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Skor Bit Shortbread Meltaways
- 1 cup unsalted butter softened
- 2 tsp vanilla
- 1/2 cup icing sugar
- 1 3/4 cup pastry flour
- 1/2 cup corn starch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup Skor bits
- Preheat oven to 350 degrees
- In a large bowl beat butter and vanilla together until creamy
- In a separate bowl combine the icing sugar, flour, corn starch, baking powder and salt. Then gradually stir into butter batter. Add Skor bits and mix till evenly distributed. Cover with plastic wrap and chill in the fridge for 10-15 minutes.
- Line baking sheet with parchment paper. Roll level tablespoons full of batter into balls and place on the baking sheet. Bake for 12-15 minutes or until starting to just turn slightly golden. Let cool on pan for 5 minutes so they won't break apart and then transfer to a cooling rack.