in life’s winters;
Bake them again.
– Haiku by @krnx
Unquestionably, shortbread is coffee’s soulmate. It is but a cookie in its purest form.
Rich, delicate, petite shortbread cookies baked with the creamiest, most fragrant butter, promising chunks of nougat in every other bite … Addictive in their simplicity and melting on your tongue at every bite, the modest cookie never fails to surprise and charm.
Here is a variation of my all time favorite shortbread recipe. With a ton of Toblerone left over after baking my Mini Toberlone Muffins (and this despite helping myself to it while baking; you can imagine how much I had to begin with), it’s a simple recipe, easily adaptable.
- 2 cups butter, at room temperature
- 1 cup fine sugar
- 3½ cups flour
- ½ cup cornstarch
- 2 X 100 g bars Toblerone chocolate, chopped
- 3 Tbsp sifted icing sugar
- Preheat oven to 350
- In a medium bowl, Combine flour and cornstarch and set aside
- In a large bowl, beat butter and sugar on high speed until light and fluffy.
- Gradually add the flour mixture to the butter mixture, beating until well blended.
- Gently stir in the chopped chocolate.
- Spread it evenly on a cookie tray and bake 20 to 25 minutes or until lightly browned.
- Cool 5 minutes on baking sheet. Sprinkle with icing sugar.
- Remove to wire racks and cool completely. Using cookie cutters cut it in any shape you like