Salted Orange Toffee Slices

Yield: about 4 dozen cookies
Recipe: 12/200
“Back to Baking”, pp. 30

    For a colleague’s birthday I volunteered to make a cake and cookies to bring at work. Wanting try out a new recipe from Anna’s cookbook and having them in mind from her comment on a previous post, I decided to try this recipe. It was satisfyingly straightforward to make and was a resounding success. These cookies were gone within moments and generated only positive feedback. They are very fragrant and very tasty, a must try! I particularly love how the toffee bits have just slightly melted within the cookie to give that gooey taste that I am so fond of.


  • ¾ cup unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup packed dark brown sugar
  • 2 teaspoons finely grated orange zest
  • 1 egg, at room temperature
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup crunchy toffee bits (e.g. SKOR pieces)
  • fine salt, for sprinkling


  1. With a hand or stand mixer, beat the butter, sugar, brown sugar and orange zest together until homogenous and smooth.
  2. Sift in the flour and baking soda. Stir until blended and then stir in the toffee bits.
  3. With lightly floured hands, shape the dough into two logs of about 9 inches long and 2 inches across. Wrap each log in plastic wrap and gently flatten the dough on all four sides to create a square shape. Chill the dough in the refrigerator for at least 2 hours.
  4. Preheat the oven to 350°F. Line three baking trays with parchment paper.
  5. Slice the logs into cookies that are 1/4 inch wide. Place them onto the prepared trays, at 2 inches intervals since these cookies will spread as they bake.
  6. Sprinkle the cookies with a little bit of sea salt (I omitted this step due to lack of sea salt and they still came out great).
  7. Bake the cookies for 11-13 minutes, until they have browned just lightly on the bottom.