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  1. Beat the butter, sugar, brown sugar and orange zest together until smooth. Add the egg and beat until combined.
  2. Sift in the flour and baking soda and stir until blended, then stir in the toffee bits.
  3. Shape the dough into two logs about 9 inches long and 2 inches across and wrap in plastic wrap. Once wrapped, gently flatten the dough on 4 sides, to create a square shape. Chill the dough for at least 2 hours before baking.
  4. Preheat the oven to 350°F and line 3 baking trays with parchment paper.
  5. Slice the logs into cookies that are ¼ inch wide and place them onto the prepared trays, leaving 2 inches between each cookie (these do spread as they bake). Sprinkle the top of each cookie with a little bit of sea salt.
  6. Bake the cookies for about 13 minutes, until they have browned just lightly on the bottom.
  7. Cool the cookies on the tray and then store in an airtight container.

The cookies will keep for up to a week.

From Back to Baking, Whitecap Books, 2011