Chocolate Chocolate Shortbread
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This recipe makes 80 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4848 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 6 mg6mg chol |
| sodium | 9 mg9mg sodium |
| potassium | 4 mg4mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 22 vit A |
| folate | 33 folate |
- Preparation time: 15 minutes Chill: 1 hours
- Total time : 16 minutes
Ingredients
- 1-1/2 1-1/2 bars (150 g) good-quality bittersweet chocolate , (such as Lindt)1-1/2 1-1/2 bars (150 g) good-quality bittersweet chocolate, (such as Lindt)
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup superfine sugar 1/2 cup superfine sugar
- 3 tbsp cornstarch 3 tbsp cornstarch
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
Preparation
Chop 1 bar (100 g) of the chocolate. In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate; let cool to room temperature.
In large bowl, beat butter with sugar until light; beat in cornstarch and salt. Stir in melted chocolate until smooth. Stir in flour to make smooth dough.
Divide dough in half; form each into 12-inch (30 cm) log. Wrap in waxed paper and refrigerate until firm, about 1 hour.
Cut remaining chocolate into generous 1/4-inch (5 mm) pieces.
Slice each log into 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Top each with piece of chocolate.
Bake in 325°F (160°C) oven until firm, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
In large bowl, beat butter with sugar until light; beat in cornstarch and salt. Stir in melted chocolate until smooth. Stir in flour to make smooth dough.
Divide dough in half; form each into 12-inch (30 cm) log. Wrap in waxed paper and refrigerate until firm, about 1 hour.
Cut remaining chocolate into generous 1/4-inch (5 mm) pieces.
Slice each log into 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Top each with piece of chocolate.
Bake in 325°F (160°C) oven until firm, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
