Tweed Cakes

What happens when you crush up toffee and stir it into shortbread dough? These amazing tweed cakes, a creation from King Arthur Flour. I sent these along to my dear friend Carrie in State College, Pa. last week, and hope she and her family enjoyed them.

To crush up my toffee bits, it put them in a zip-top bag, wrapped the bag in a towel, and pounded them with the flat side of my meat tenderizer. A rolling pin would also work, or you could use a food processor if you really wanted to. When you press your dough into your pans, you’ll understand why these are called tweed cakes; they definitely resemble tweed fabric. You’ll notice in the recipe below that I measured my flour and toffee bits by weight, as I always do with King Arthur Flour recipes. If you don’t have a kitchen scale, you can just measure by volume using regular measuring cups.


  • 1 cup butter, slightly softened
  • 1 teaspoon salt
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 10 ounces (2 1/3 cups) flour
  • 7 5/8 ounces (1 1/2 cups) crushed toffee bits


Preheat oven to 300 degrees. Lightly grease two 9-inch round cake pans.

In a mixing bowl, cream butter, salt, sugar, and vanilla extract. Beat in flour and toffee bits.

Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface. Prick all over with a fork.

Bake for 35-40 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.

Makes 32.


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