Chocolate chip shortbread
An all time favourite biscuit amongst our readers and a classic we know you'll love, this chocolate chip shortbread recipe is prefect for a sweet treat.
This recipe makes approximately 20 biscuits
Ingredients:
- 225g butter, softened
- 80g caster sugar
- ½ tsp vanilla extract
- 250g plain flour
- 135g milk or dark chocolate chips
Method:
- Cream the softened butter and caster sugar together using a hand or stand mixer until it looks light and fluffy. Add the vanilla extract and mix quickly.
- Lower the speed of your mixer and gently add the flour until just combined. Use a spoon to fold in the chocolate chips.
- Sandwich the dough between two sheets of cling film and then roll out to approx. 1cm thick. Using a 6cm round cookie cutter, cut out your shortbread rounds – continuing until you have used all the mixture – you might need to roll the off cuts out again.
- Gently press the top with a fork to create a criss-cross pattern. Lightly cover the biscuits with cling film and transfer to a fridge. Allow to chill for 1-2 hours
- When you’re ready to cook them, pre-heat your oven to 160C/140C fan/gas 3, and cook for 20 minutes until the edges are lightly browned. Remove and cool on a wire rack. Enjoy with a nice cup of Yorkshire tea…
