Chocolate Chunk Shortbread

Author: Canadian Living

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 3/4 cups unsalted butter softened
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/3 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 oz bittersweet chocolate chopped

Method

In bowl and using wooden spoon, cream together butter, sugar, vanilla and salt until light. In separate bowl, whisk flour with cornstarch; stir into butter mixture just until combined. Fold in chocolate.

Turn out onto lightly floured surface; knead a few times just until combined. Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until chilled, about 30 minutes. Score into 24 bars. Using fork or wooden skewer, prick each once or twice.

Bake in 300°F (150°C) oven until lightly browned, about 45 minutes. Let cool in pan on rack for 5 minutes. Using sharp knife and leaving in pan, cut through score lines. Let cool completely.

Nutritional facts Per bar: about

  • Sodium 26 mg
  • Protein 1 g
  • Calories 113.0
  • Total fat 7 g
  • Potassium 20 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Chocolate Chunk Shortbread

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