Beat the butter, sugar, brown sugar, and orange zest together until
smooth. Add the egg and beat until combined.
Sift in the flour and baking soda, and stir until blended, then stir in
the toffee bits.
Shape the dough into two logs about 9 inches (23 cm) long and 2
inches (5 cm) across, and wrap each in plastic wrap. Once wrapped,
gently flatten the dough on all four sides to create a square shape.
Chill the dough for at least 2 hour before baking.
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Preheat the oven to 350°F and line 3 baking trays with parchment
paper.
Slice the logs into cookies that are 1/4 inch (6 cm) wide and place
them onto the prepared trays, leaving 2 inches (5 cm) between each
cookie (these do spread as they bake). Sprinkle the top of each
cookie with a little bit of sea salt.
Bake the cookies for about 13 minutes, until they have browned just
lightly on the bottom. Cool the cookies on the tray and then store
them in an airtight container. The cookies will keep for up to a
week.
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