Back to top

Toffee Shortcake Cookies


4.25 cups (1060 mL) All-purpose flour

.25 cup (60 mL) Sugar

2 tsp (10 mL) Salt

2 tbsp (30 mL) Baking powder

.75 cup (175 mL) Tenderflake® Lard, diced

.75 cup (175 mL) Cold butter, diced

1 cup (250 mL) Toffee bits

.5 cup (125 mL) Ice cold milk


.75 cup (175 mL) Icing sugar

.25 tsp (1 mL) Vanilla

3 tsp to 4, (15-20 mL) Milk

Get baking and try out these scrumpticous toffee shortcake cookie glazed with a fresh vanilla icing.



PREHEAT oven to 350°F (180°C) and line a baking sheet with parchment paper.

WHISK together flour, sugar, salt and baking powder. Cut in butter and lard using a pastry cutter or two knives until mixture resembles a course meal. Gently stir in toffee bits then gradually add cold milk mixing until it just comes together, do not overwork. On a lightly floured surface roll into a 3/4” (2 cm) thick rectangle. Using a 3” (7.5 cm) round cookie cutter, cut out twelve rounds. Place on baking sheet and bake for 20-25 minutes or until the edges begin to brown.

Remove from oven and allow to cool on a baking rack.


WHISK ingredients in a small bowl until completely blended. Drizzle over cold cookies.

Prep Time: 
15 minutes
Cook Time: 
25 minutes
Total Time: 
40 minutes

Toffee Shortcake Cookies

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato