Chunky Chocolate Shortbread

Name: Chunky Chocolate Shortbread
Ingredients: 1 cup (250 mL) butter , softened; ½ cup (125 mL) superfine granulated sugar; 1¾ cups (425 mL) all purpose flour; ¼ cup (50 mL) cornstarch; 4 squares (1 oz/28 g each) bittersweet chocolate , coarsely chopped; 2/3 cup (150 mL) coarsely chopped pecans , toasted; 13- by 9-inch (3 L) cake pan, ungreased

Chef

Barbara Selley

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Cookbook

150 Best Diabetes Desserts

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

This crisp shortbread cookie has lots of crunch from the nuts and a great chocolate flavor from the chopped chocolate.

NotesThis recipe calls for superfine sugar, but it’s not necessary to buy it. You can make it by processing granulated sugar in a blender or food processor until fine.

Makes54 bars (1 bar per serving)

Cooking Methodbaking

CostModerate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, vegetarian

Mealbrunch, dinner, tea

Taste and Texturechocolatey, crisp, nutty, sweet

Type of Dishcookie, dessert

Ingredients

1 cup (250 mL) butter, softened
½ cup (125 mL) superfine granulated sugar
1¾ cups (425 mL) all purpose flour
¼ cup (50 mL) cornstarch
4 squares (1 oz/28 g each) bittersweet chocolate, coarsely chopped
2/3 cup (150 mL) coarsely chopped pecans, toasted
13- by 9-inch (3 L) cake pan, ungreased

Instructions

Preheat oven to 350°F (180°C).
In a bowl, beat butter and sugar until light and creamy. Combine flour and cornstarch. Stir into butter mixture, mixing well. Stir in chocolate and pecans. Press evenly into pan.
Bake in preheated oven until lightly browned around eges, 30 to 35 minutes. Let cool completely in pan on rack. Cut into bars or squares.

2008 Barbara Selley, BA RD

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kara 2098528

Jan 29, 2014

Hi @natloc, Sorry to hear about your overly crumbly shortbread! While this recipe indicates letting the bars cool completely before cutting, I find that if you actually cut them into pieces while they're still a tad warm, there isn't so much crumbling. If you'd like to try making them again, you could shorten the cooking time five minutes (all ovens are different!) or you might increase the butter amount a bit or use a touch less flour; it's that ratio that determines, well, how the cookies crumbles. All best, Kara Rota Editorial Director Cookstr

natloc 0765494

Jan 29, 2014

I realize this is shortbread and should be a bit crumbly; however, I cannot even cut the bars without most of them disintegrating. What did I do wrong to have them turn out this way? I am confident that I used the proper ingredients as I had to search multiple stores to find superfine sugar (found it at a package store) since it is not readily available in my area, and the rest of the ingredients are easily found. I baked for 30 minutes, not 35.