Shortbread squares topped with swirled milk and white chocolates are irresistible. For sophisticated palates, use dark chocolate instead of milk chocolate. The edges of these squares crumble a little when cutting, so for best results, use a serrated knife.
- Portion size 48 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn bowl, beat butter with sugar; mix in flour, cornstarch and salt to form large crumbs. Press evenly into 13- x 9-inch (3.5 L) parchment paper–lined metal cake pan. Smooth top with spatula. Prick all over with fork; refrigerate for 30 minutes.
Bake in 350°F (180°C) oven until light golden, 20 to 25 minutes. Let cool on rack.
In bowl over saucepan of hot (not boiling) water, melt milk chocolate. Spread evenly over shortbread.
In separate bowl, melt white chocolate. Using parchment paper cone or piping bag with small plain tip, pipe into stripes about 1/2 inch (1 cm) apart over milk chocolate. Using toothpick or small skewer, swirl to create marbled effect. Chill until chocolate is set, about 20 minutes.
Cut into squares with hot dry serrated knife, letting stand for 20 minutes if chocolate cracks. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Nutritional facts Per square: about
- Sodium 16 mg
- Protein 1 g
- Calories 79.0
- Total fat 5 g
- Potassium 22 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0