Chocolate Chip Shortbread Recipe
In Home Comforts volume 5, we asked our readers to let us know their favourite biscuit. The answers included bourbon creams, digestives, ginger nuts, and lots more. Shortbread, however, was by far the most popular choice – in fact, nearly 50% of you picked it as a favourite! As such, we wanted to share an HSL favourite: chocolate chip shortbread!
Makes 20 biscuits
- 225g butter, softened
- 80g caster sugar
- ½ tsp vanilla extract
- 250g plain flour
- 135g milk or dark chocolate chips
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.
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 tea…