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Special Chocolate Shortbread




Source of Recipe


By Elizabeth Baird


List of Ingredients




2 oz (60 g) Bittersweet chocolate, chopped

•
1 cup (250 mL) Butter, softened

•
1/2 cup (125 mL) Instant dissolving(fruit/berry) sugar

•
1 tsp (5 mL) Vanilla

•
2 cups (500 mL) All-purpose flour

•
Pinch Salt


Recipe



In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.

Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Turn out onto lightly floured work surface; form into 4 bricks, each about 1 inch (2.5 cm) high and 1-1/2 inches (4 cm) wide. Cover with plastic wrap and refrigerate for 2 hours or until firm. (Make-ahead: Refrigerate for up to 12 hours.)

Line rimless baking sheets with parchment paper.

Cut dough into 1/4-inch (5 mm) thick slices; place on prepared pans. Prick each twice with fork. Refrigerate for 1 hour or until chilled. (Make-ahead: Freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 1 month. Bake from frozen, adding 5 minutes to baking time.)

Bake in centre of 300°F (150°C) oven for about 30 minutes or until firm to the touch. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.

More Information


VARIATIONS
Chocolate Drizzle Shortbread:
Melt 2 oz (60 g) white or bittersweet chocolate. Let cool slightly. Scrape into resealable plastic bag; snip off corner and drizzle over cooled shortbread cookies. Let cool until chocolate is set.

Chocolate Ginger Shortbread:
Add 1 cup (250 mL) chopped crystallized ginger to dough before shaping.

Chocolate Nut Shortbread:
Add 1 cup (250 mL) chopped toasted pecans or hazelnuts to dough before shaping.

Double Chocolate Shortbread:
Add 1 cup (250 mL) white or semisweet chocolate chips to dough before shaping.

Dark Mountain Shortbread Mounds: Add 1 cup (250 mL) finely chopped chocolate nougat bar (Toblerone) to dough. Drop by rounded tablespoonfuls (15 mL) onto pans; form into mounds