Tested till perfect Giant Swiss Chocolate Chunk Shortbread
Giant Swiss Chocolate Chunk Shortbread
Photography by Ryan Szulc

Giant Swiss Chocolate Chunk Shortbread

Melt-in-your-mouth shortbread envelops milk chocolate and nougat - what more could a person ask for?

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 22 minutes
  • Portion size 15 large cookies

Ingredients

  • 1 bar (400 g) 1bar (400 g)Swiss milk chocolate with honey and almond nougat, (such as Toblerone)
  • 2 cups 2cupsunsalted butter, softened
  • 2/3 cup 2/3cupsuperfine sugar
  • 1-1/2 tsp 1-1/2tspvanilla
  • 1/2 tsp 1/2tspsalt
  • 3-3/4 cups 3-3/4cupsall-purpose flour
  • 1/4 cup 1/4cupcornstarch
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Preparation

Cut chocolate bar between triangles into 15 large pieces; set aside.

In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour and cornstarch; knead gently to bring dough together.

On lightly floured surface, roll dough into 15-inch (38 cm) log. Cut into 1-inch (2.5 cm) thick rounds. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Press 1 chocolate piece, flat side down, into each round. Press dough to surround and overlap chocolate edges.

Bake in 325°F (160°C) oven until golden, 22 to 25 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Additional information : Variation
Swiss Chocolate Chunk Shortbread
Reduce chocolate to 6 oz (175 g) and cut into sixty 1/4-inch (5 mm) chunks. Roll dough by rounded 1 tbsp (15 mL) into balls; press chocolate chunk into each. Bake for 20 to 22 minutes.

Makes 60 cookies.

Nutritional Information Per cookie: about

cal 513 pro 5g total fat 33g sat. fat 20g
carb 51g fibre 2g chol 72mg sodium 97mg
potassium 41mg

% RDI:

calcium 5 iron 14 vit A 23 folate 30
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