Transfer the portioned dough onto a baking tray lined with parchment paper and then put them into a 375 ° F oven for 15 minutes. Cut out the dough into any shape that you prefer, but try to keep them similar in size so they bake. Pull the lightly chilled dough out of the fridge and begin to roll out the dough to the desired thickness. Buttery dough tends to be hard to work with when it's slightly warm, so being patient is key. After the dough is mixed, wrap the dough in plastic film, roughly shape it into a square, then put it into the fridge for at least 20-30 minutes. After that, add all-purpose flour, salt and cinnamon to the same mixing bowl.īegin to mix the ingredients with a wooden spoon (or the paddle attachment for a mixer) for about 7-10 minutes. Whisk for about 3-4 minutes or until thoroughly combined. The best part Roughly chop up Heath candy bars and fold the candy into the dough. Add egg, egg yolk, and vanilla extract and stir well. Once the butter has cooled down to about room temperature, pour it into a large mixing bowl along with Truvia Brown Sugar Blend, baking powder, and egg. Mix all of the dry ingredients, including flour, baking soda and salt, into the wet ingredients. Combine your melted (and cooled) butter and sugar in a large bowl and stir until well-combined. Cook for an additional 1 minute in order to slightly darken the butter even more and then set aside for 30 minutes to cool down. In a medium sauce pan on medium-high heat, add unsalted butter and cook for approximately 5-7 minutes until it starts to turn an amber color. **Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they
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