Swiss Chocolate Shortbread

(Swiss Chocolate Shortbread)

Indulge in the pleasure of buttery shortbread with chunks of delectable nougat and milk chocolate.

Ingredients:

1 cup	GAY LEA Butter (unsalted), softened	250 mL
2/3 cup	icing sugar, sifted	150 mL
1-1/2 cup	all-purpose flour	375 mL
1/3 cup	rice flour or cornstarch	75 mL
1/2 tsp	baking powder	2 mL
Pinch	salt
1 cup	chopped pieces chocolate nougat bar	250 mL
	(e.g., Toblerone)

Instructions:

Preheat oven to 325F (160C).

Using electric mixer, beat butter with sugar until light. In separate bowl, combine flour, rice flour, baking powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Stir in chocolate nougat pieces.

Drop by tablespoonfuls (15 mL) onto parchment paper lined cookie sheets. Bake in centre of oven for about 20 minutes or until lightly golden around edges. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

Makes about 30 cookies.