Swiss Mountain Shortbread Recipes

SWISS MOUNTAIN SHORTBREAD

Steps:

• In a food processor or large bowl, beat butter until very light.Gradually beat in fruit sugar and continue to beat until sugaris dissolved, about 5 min.
• In a bowl, sift together both flours. Stir into butter mixture and combine well.
• Save about 50 of the biggest chunks of Toblerone (1/2 inch)and mix the rest into the batter just until combined
• Arrange mounds of batter (about 2 tbsp each)on parchment-lined baking sheets. Press a chunk of chocolate into each cookie.

SWISS MOUNTAIN SHORTBREAD

Steps:

• Beat butter til very light. Gradually beat in sugar and continue beating til sugar is dissolved. Sift the two flours together and mix well. Stir into butter mixture and knead well. Save about 50 of the larger pieces of chocolate for the top and stir smaller pieces and "shavings" into the dough. Arrange mounds of batter on parchment-lined cookie sheets and press one of the reserved chunks of chocolate into each. Bake in preheated 325 oven for 20 to 25 minutes, or just until lightly browned. Cool on racks. Dust cool cookies with icing sugar.

GIANT SWISS CHOCOLATE CHUNK SHORTBREAD

Steps:

• Cut chocolate bar between triangles into 15 large pieces and set aside.
• In large bowl, beat butter with sugar until fluffy.
• Beat in vanilla and salt.
• Stir in flour and cornstarch.
• Knead gently to bring dough together.
• On lightly floured surface, roll dough into 15 inch log.
• Cut into 1 inch thick rounds.
• Place, 2 inches apart, on parchment paper lined baking sheet.
• Press 1 chocolate piece, flat side down, into each round.
• Press dough to surround and overlap chocolate edges.
• Bake in 325F oven until golden (22 to 25 minutes).
• Let cool for 10 minutes and transfer to racks and let it cool completely.

CHUNKY SWISS MILK CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F.
• Beat butter and superfine sugar in a large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition.
• Stir in chocolate.
• Drop by tablespoonfuls, 1 inch apart, onto parchment-lined baking sheets.
• Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheets. Transfer to wire racks; cool completely . Sprinkle with icing sugar.

SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
• Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
• Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
• Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.