Saturday, 1 February 2014

Chocolate Chip Shortbread.

So my baking has been surprisingly successful so far! I've now baked the most amazing double choc chip shortbread biscuits! They melt in your mouth, crunch in the right way, and taste all buttery and delicious, so obviously I have to share the recipe with you. It's really easy, and only takes about 10 minutes preparation. If I can do it, anyone can! I used cups to measure my flour and icing sugar, but I've converted them into grams for you as I know lots of people don't tend to use cups.

Chocolate Chip Shortbread Recipe

Ingredients (to make 24+)

250g Unsalted Butter
130g Icing Sugar
200g Plain Flour
1/2 Teaspoon Salt
1/2 Tablespoon Vanilla Extract
50g White Chocolate Chips
50g Milk Chocolate Chips

Chocolate Chip Shortbread Recipe Ingredients

First up get your 250g of butter (the entire block shown above...), put it in a microwavable bowl and bung it in the microwave for 30 seconds, just so it's soft. Then put it in the mixing bowl with the 130g of Icing Sugar, and cream them together. Basically get a fork, and mix the two together until the mixture is creamy and looks all light and fluffy...

Next up chuck in the 200g of plain flour and 1/2 teaspoon of salt, and mix until it starts forming large clumps.

When it goes clumpy add 1/2 tablespoon of vanilla extract and mix in your choc chips!

Then once they're nice and mixed in put your hands into the mixture and press it all together to form a dough.

Please excuse my pale and almost purple arms. I was home alone and didn't know how to work the heating.

Once you've pushed all the dough together, leave it in the bowl and then get some plastic cling film...spread it out on the counter, then transfer the dough from the bowl to the middle of the plastic. Next form the dough into a circular or rectangular shape, depending on how you want your shortbread to look! I formed mine into a rectangular shape.

Then wrap up the dough, and put it in the fridge for an hour and a half. You can really leave it in as long as you like (so you could easily go away and come back to it later if need be), but it has to be in the fridge for at least an hour.

Pre-heat the oven to 160°C, and remove the dough from the fridge. It should be rock solid. Then unwrap the plastic, get a sharp knife, and cut the dough into pieces and place on a greased or parchment lined baking pan like so...

Chocolate Chip Shortbread Recipe
Put them in the oven for 10-15 minutes, until the edges just start to turn a light golden brown colour. Then take them out and let them cool completely, and then serve! They taste best a few hours after they've cooked, when they're completely cooled. When they're cooled make sure to put them in a biscuit tin to keep them fresh longer. If you're anything like my family though, they won't be around very long!

Chocolate Chip Shortbread Recipe

Chocolate Chip Shortbread Recipe

Chocolate Chip Shortbread Recipe


1 comment

  1. mmm, choco-laaaate....i'm absolutely desperate for something sweet and chocolatey! will add this to my list of must bakes


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