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Happy Holidays from Allianz Partners

Helen Cosburn
VP, Strategic Partnerships, North America
Toronto’s Phipps Famous Shortbreads

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 lb salted butter – at room temperature
  • 1 cup fruit sugar
  • 1 cup sifted rice flour
  • ¾ lb Belgian white chocolate or Toblerone chocolate

 

Preparation

  1. Spread all purpose flour on a cookie sheet and place under the pre-heated broiler about 4-5 inches from the element. Roast the flour watching it all the time until it is medium brown. Turn the flour with a spatula and return to oven to get consistent colour. The whole process takes about 3 min and gives the flour a rich nutty flavour—do not skip!
  2. Let the flour cool
  3. Mix the soft butter with the fruit sugar.
  4. Add the shifted rice flour and then fold in the roasted flour and blend well.
  5. Chop up the chocolate into chunks a little smaller than a sugar cube and mix into the dough.
  6. Drop cookies onto the tray directly and bake at 300F for about 30 min till edges just start to turn golden.
Spiked Hot Chocolate

Ingredients

  • 4 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate (60%), roughly chopped
  • 4 ounces bourbon
  • 2 ounces Frangelico
  • 2 ounces Irish Cream, store-bought or homemade
  • Marshmallows, for serving (optional)

 

Preparation

  1. In a small pot, combine the milk, sugar, salt, and vanilla.
  2. Heat over medium-low and cook, without boiling, until the sugar and salt are completely dissolved, about 5 minutes.
  3. Add the chocolate, whisking until melted and smooth.
  4. Remove from heat.
  5. Stir in bourbon, Frangelico, and Irish cream.
  6. Serve immediately, topped with marshmallows.
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