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Chocolate chip shortbread
An all time favourite biscuit amongst our readers and a classic we know you'll love, this chocolate chip shortbread recipe is prefect for a sweet treat.
This recipe makes approximately 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.
Gently press the top with a fork to create a criss-cross pattern. 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 Yorkshire tea…