Special Chocolate Shortbread

Special Chocolate Shortbread
Cook Time
35 min
56 servings

Melted chocolate helps kick in superb chocolate flavour. Try the chocolate dough in the classic way below; or try it with added toasted pecans, crystallized ginger or white chocolate chips; or, best of all, mound it into rounds and top each with a chunk of chocolate nougat.



oz bittersweet chocolate, chopped
cup butter, softened
cup instant dissolving (fruit/berry) sugar
tsp vanilla
cup all purpose flour
pinch salt


Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

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

Step 3

Meanwhile, in bowl, beat butter with sugar until fluffy.

Step 4

Stir in chocolate and vanilla.

Step 5

Add flour and salt; stir until blended. Turn out onto lightly floured work surface.

Step 6

Form into 4 bricks, each about 1-inch (2.5 m) high and 1-1/2 inches (4 m) wide. Cover with plastic wrap and refrigerate for 2 hours or until firm. (Make-ahead: Refrigerate for up to 12 hours.)

Step 7

Line rimless baking sheets with parchment paper.

Step 8

Cut dough into 1/4-inch (5 mm) thick slices and place on prepared pans. Prick each twice with fork.

Step 9

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 one month. Bake from frozen, adding 5 minutes to baking time.)

Step 10

Bake in centre of oven for about 30 minutes or until firm to the touch.

Step 11

Let cool on pans on racks for 2 minutes.

Step 12

Transfer to racks and let cool completely.

Step 13

Yield: 56 cookies

Step 14

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

Step 15

Dark Mountain Shortbread Mounds: Add 1 cup (250 mL) finely chopped nougat bar (Toblerone) to dough. Drop by rounded tablespoonfuls (15 mL) onto pans’ form into mounds and press 1 cm chunk of bar into each mound. Bake and cool as above. Sieve icing sugar over each.

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