Chocolate Chunk Shortbread

A L'il Burnt Toast Creation

I found this recipe years ago in Canadian Living magazine. It was a recipe from a small bakery or coffee shop in Toronto that sold these cookies by the hundreds each day. The twist is that you brown a portion of the flour before mixing the dough. Be very careful not to overdo the flour in the oven, and burning it would just ruin the flavour. Baking it in this way gives the cookies a really "nutty" flavour that makes them really special. They do not photograph well, but believe me when I tell you.. I will never do --ooo---you any wrong... (I'm breaking out in song here). Your friends and family will love them!!! With the addition of chunks of good quality chocolate there will be a special place for you in their hearts.


The photo is a gift wrapped by my daughter in her creative way for a friend of hers. There is a gift in each of the 3 layers of the snowman.

**Chocolate Chunk Shortbread**

2-1/2 cups flour
2 cups butter, softened
1 cup instant dissolving (fruit/berry) sugar
1 cup sifted rice flour
8 oz. high quality milk chocolate, cut in chunks

1. Spread 1-1/2 cups of the flour on baking sheet; place under broiler 4 – 5 inches from heat. With oven door open, roast flour, turning with spatula every minute, for about 7 minutes or until medium brown colour. Let cool to room temperature.

2. In bowl, beat butter with sugar until light and fluffy. Sift together rice flour, roasted flour and remaining flour; stir vigorously into butter mixture until well blended. Refrigerate for 1 hour. Stir in chocolate.

3. Roll dough into 1-1/4 inch balls. Place on baking sheet, about 2 inches apart; flatten slightly.

4. Bake in 275 f oven for 50 minutes or until light golden. Let cool on baking sheet or rack. (Can be stored in airtight container up to 5 days.)

Makes about 72 cookies

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