Directions
- 1Whip the butter until light and fluffy.
- 2In a separate bowl, mix together the cornstarch, flour, and powdered sugar to create the dry mixture.
- 3Gently add the dry mixture to the whipped butter and mix until just combined.
- 4Crush the Nespresso chocolates (or Toblerone) into different sizes.
- 5Fold the crushed chocolates into the shortbread dough.
- 6Press the dough evenly into an 8x8 inch pan, tamping it down to ensure it's as even as possible.
- 7Bake in a preheated oven at 325 degrees Fahrenheit for about 30 minutes, until the edges are slightly brown.
- 8Remove from the oven and let it cool for about 10 to 15 minutes before cutting to prevent cracking.
Ingredients
- 0.5 lb butter, whipped
- 0.5 cup cornstarch
- 0.5 cup icing sugar
- 1.375 cups all-purpose flour
- 1 cup Nespresso chocolates (caramelized coconut nibs)
Equipment
beater8x8 inch panoven
Tips
- Cut the shortbread while it's still warm, after cooling for about 10-15 minutes, to prevent cracking.
- Ensure to tamp down the dough in the pan to make it as even as possible.
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