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Aero White Chocolate Shortbread

AERO white chocolate adds depth of flavour to this delectable shortbread.
Prep time:
Cook time:
Total time:
Servings: 48
Skill level: Intermediate

What you need

1 cup (250 ml) salted butter
1/2 cup (125 ml) superfine sugar
1 tsp (5 ml) vanilla extract
1 3/4 cups (425 ml) all-purpose flour
1/4 cup (60 ml) cornstarch

How to prepare


Using electric mixer, beat butter with sugar until light and fluffy; beat in vanilla. Stir in flour and cornstarch until well blended; stir in chocolate.

Divide dough into thirds. On floured work surface, roll each portion of dough into 8- x 1-inch (20 x 2.5 cm) log. Wrap in parchment paper and refrigerate for 1 to 2 hours or until firm.

Preheat oven to 325°F (160°C). Using serrated knife, slice logs into rounds, about 1/3-inch (8 mm) thick. Place on parchment paper–lined baking sheets, about 1 inch (2.5 cm) apart. Bake on top and bottom racks, rotating and switching pans halfway through, for 13 to 15 minutes or until set and lightly golden on the bottom. Let cool on racks. Store in airtight container.



Add dried cranberries or sour cherries and chopped pistachios for festive flair.

Make in advance

Dough can be made ahead and refrigerated for up to 5 days.