CHOCOLATE CHIP SHORTBREAD
Shortbread is probably one of the easiest sweet treat you could possibly make, along with a classic Victoria sponge. Once made enjoy them with a cup of tea or coffee. That's my sort of snack. These biscuits will keep for a week in an airtight container.
You will need either a 20cm fluted tart tin or a rectangular fluted tart tin.
- 225g Unsalted Butter
- 280g Plain Flour
- 200g Milk Chocolate Chips
- 100g Caster Sugar (Plus Extra For Dusting)
- 1Tsp Vanilla Extract
- Prepare the tart tin by greasing into all the nibs with a little bit of butter. Put the rest of the butter in a large bowl and beat well with a wooden spoon until creamy.
- Add the sugar and vanilla extract and beat once more until combined.
- Sift the flour into the bowl. Using a spatula fold the flour into the mixture until it creates an evenly blended mixture. Once blended add the chocolate chips and stir to combine.
- Press the dough into the prepared tin, then smooth it with the back of a spoon or your fingers. If you feel some of the dough is sticking sprinkle over a bit of flour and continue.
- Place the shortbread into the fridge for 20 minutes or until very firm. Meanwhile preheat the oven to 140c/ gas mark 3.
- Bake for 1 hour 10 minutes or until golden and sandy in appearance. Leave to cool in the tin for 5 minutes before sprinkling with sugar. Leave to cool completely before removing the shortbread from the tin.
- Cut the shortbread and enjoy.