Swiss Chocolate Shortbread
Swiss Chocolate Shortbread
Indulge in the pleasure of buttery shortbread with chunks of delectable nougat and milk chocolate.
Preparation Time:
20 minutes
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.