Chocolate Chip Shortbread.
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Chocolate Chip Shortbread.
I made a batch of these delicious, crumbly chocolate chip shortbread biscuits on the weekend and wanted to share them with you. I love baking and it's something I'm trying to make more time for. After all, there's nothing quite as satisfying as sitting down with a cup of tea and dunking a biscuit you made yourself, is there?
The secret to this recipe is the cornflour. It helps give it that crumbly, melt-in-the-mouth texture and I have to say I'm a fan. I've tried a few different recipes and I think this is the best and dare I say maybe even foolproof. They're light and buttery and impossible to resist - an instant crowd pleaser. Try them for yourself and let me know what you think.
This dough can be stored in the fridge for a couple of days or frozen for up to three months. Wrap it tightly in cling film or wax paper and make sure to twist the ends closed. If you freeze the dough already sliced you can even bake it straight from frozen.
Ingredients for Chocolate Chip Shortbread (makes 12 - 15 biscuits).
250g softened unsalted butter,
50g caster sugar (extra for sprinkling),
250g plain (all-purpose) flour,
125g cornflour,
50g chocolate chips.
Cream the softened butter and sugar together in a bowl until it is pale and fluffy.
Sift the flour and cornflour into the bowl and mix together with the creamed butter and sugar until you have a smooth dough that is no longer crumbly.
Add the chocolate chips and knead until evenly distributed.
Form the dough into a log shape and wrap tightly in cling film smoothing as you go. Chill the dough in the fridge for at least an hour.
While the dough is chilling you can preheat the oven to 170°c / 325°F / Gas mark 3.
Remove the dough log from the cling film and slice it into rounds about 1/2 inch thick. Place on a lined baking sheet and bake in the oven for around 30 minutes or until pale and golden.
Remember if you cut your rounds thinner than 1/2 inch you'll need to adjust the baking time accordingly.
Allow the shortbread biscuits to cool for 5 minutes before transferring them to a wire rack. While the shortbread is still warm sprinkle liberally with sugar and leave to finish cooling.
Recipe adapted from Cookie Magic.
I added chocolate chips to my shortbread but you could add some nuts or dried fruit or if you're feeling particularly adventurous you could try a handful of chopped rosemary or lavender.
