Chocolate Chip Shortbread

I feel like we have been up at the crack of dawn every day since the summer holidays have started. So with the boys waking up early yet again this morning we have already been busy in the kitchen baking.

Today the boys and l have made some very tasty chocolate chip shortbread. I am a massive shortbread lover so adding so many chocolate chips (we added 200g instead of 100g) this recipe is perfect for anyone who has a sweet tooth.

These chocolate chip shortbreads are buttery, thick and a great pairing with a glass of milk or a cuppa.

Grab the recipe below and let us know what you think....

Enjoy!.

Chocolate Chip Shortbread

Prep time: 10 Minutes              Cook time: 15 minutes                       Makes: 8 shortbread

Ingredients

200g of Plain flour

200g of Chocolate Chunks

125g of Butter - room temperature and cubed

50g of Caster Sugar

1 tbsp of Milk

Granulated Sugar to sprinkle

Equipment

Mixing bowl

Spatula

Rolling Pin

2 Baking trays

Greaseproof paper

Cooling rack

Knife/ square cookie cutter

Method

1. Preheat the oven to 160C.

2. Line the baking trays with the greaseproof paper.

3. In the mixing bowl place the flour, butter and caster sugar. Using your fingers rub the mixture together to form breadcrumbs. Add the chocolate chips use the spatula to roughly mix the breadcrumbs and chocolate chips together.

4. Add the milk to the mixing bowl and using the spatula or get messy with your hands roll stir together to which a dough will begin to form.

5. When all the ingredients are combined and feel slightly wet to the touch, sprinkle some flour onto your work surface and begin to roll the dough out to 1 cm thick with the rolling pin.

6. Use a knife or cookie cutter and begin to cut out the shapes of the shortbread and place them on the baking sheet ready to bake.

7. Place the shortbread in the oven for 15 minutes to bake or until begin to go golden in colour.

8. When taking out of the oven the shortbread will feel a little soft still so leave to cool on the baking tray for 10 minutes before transferring to a cooling rack.

9. While cooling sprinkle granulated sugar over the shortbread.

10. Serve with milk (coffee for me) or on their own when ready.

11. Enjoy!.