Monday, December 10, 2012

Shortbread Cookies with Toblerone

Christmas baking on a Sunday afternoon in December is one of my favourite things to do.  There is something about the warmth of the oven and the sweet smell that fills the house that makes me happy. 


1 cup of unsalted butter at room temperature (I used Organic Meadows):
Room temperature butter is key to the melt in your mouth shortbread we strive for.  If it is cool you will over work the dough, if it is melted (last minute in the micro - we've all done it) this will also result in a tougher cookie.
2/3 cup icing sugar
1/4 cup of rice flour :
this makes the shortbread a finer texture - in my opinion this is the secret to good shortbread
1 1/2 cups all purpose flour (organic, non bleached)
1 teaspoon vanilla extract (make sure to use pure and not imitation)
3 small Toblerone bars (or something similar)



Preheat your oven to 350 F

Using a hand beater, beat the room temperature butter until it is light and fluffy.  Sift in the icing sugar and continue to beat.  Using a spatula scrape down the sides of the bowl frequently, making sure that the butter gets evenly distributed.

Sift in the rice flour, all purpose flour and salt and mix just until combined. 

Add vanilla.

Chop the Toblerone bar into chunks and add to the mixture.

Using a large spoon or ice cream scoop place dough onto a baking sheet lined with parchment paper or a silicon baking mat.  Leave about 2" between cookies.

Bake on the middle rack for 7-8 minutes before rotating the sheet and baking for an additional 7-8 minutes.  Bottoms of cookies will look lightly browned.

Cool on a wire rack.

Makes 24 cookies


No comments:

Post a Comment