Giant Swiss Chocolate Chunk Shortbread
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This recipe makes 15 large cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 513513 cal |
| pro | 5 g5g pro |
| total fat | 33 g33g total fat |
| sat. fat | 20 g20g sat. fat |
| carb | 51 g51g carb |
| fibre | 2 g2g fibre |
| chol | 72 mg72mg chol |
| sodium | 97 mg97mg sodium |
| potassium | 41 mg41mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1414 iron |
| vit A | 2323 vit A |
| folate | 3030 folate |
- Preparation time: 15 minutes
- Total time : 22 minutes
Ingredients
- 1 bar (400 g) Swiss milk chocolate with honey and almond nougat , (such as Toblerone)1 bar (400 g) Swiss milk chocolate with honey and almond nougat, (such as Toblerone)
- 2 cups unsalted butter , softened2 cups unsalted butter, softened
- 2/3 cup superfine sugar 2/3 cup superfine sugar
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
- 1/2 tsp salt 1/2 tsp salt
- 3-3/4 cups all-purpose flour 3-3/4 cups all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
