Chocolate Chip Shortbread

24 Oct

Believe it or not, I have never tried shortbread before. I don’t know how this catastrophic mistake happened but it did… I have now set the record straight and I regret it a tiny bit because now it seems that I may be slightly addicted! Anyway I am still happy because it means I am no longer being deprived of shortbread’s wonderfully crumbly, buttery texture and sweet, chocolaty (In this case) taste. Absolutely fantastic. It is quite a straight forward recipe even though the bit with the zip lock bag sounds a bit intimidating when your reading it. It is actually quite simple. You don’t necessarily have to make chocolate chip shortbread, you could remove the chocolate chips and add a different flavoring such as coconut, lemon, mixed berry or raisin and almond.  I hope you like my recipe.

Chocolate Chip Shortbread (Makes about 20-30 fingers)

226g/2 sticks butter, softened

1/3 cup icing sugar

1/3 cup caster sugar

1tsp vanilla extract

2 cups plain flour

115g dark, milk or white chocolate chips ( I used a mix of dark and milk)

icing sugar, for dusting, optional

  • In an electric mixer, cream together the butter and sugar until pale and fluffy. Add the vanilla and beat to incorporate.
  • Scrap down the sides of the bowl, add the flour and mix on low speed just until the flour has been incorporated. Do not over work the dough.
  • Fold in your chocolate chips then spoon the mixture into  a 10inch x 10inch zip lock bag ( It doesn’t have to be exactly 10 x 10, any large zip lock bag should work)
  • With the bag still open, roll the dough out into an even rectangle that is a quarter of an inch thick. Squeeze as much air out of the bag as possible and seal it.
  • Leave the dough in the fridge for at least 2 hrs or up to 2 days.
  • Divid your oven into thirds and preheat to 160ºc/325ºf. Line 2 baking sheets with baking parchment.
  • Place the plastic dough bag on a cutting board, slit open the bag and discard the bag. Using a sharp knife, cut the dough into even fingers. Place on the prepared baking sheets and prick twice with a fork, making sure it goes straight down to the baking sheet.
  • Bake in the oven for 18-22mins,  rotating the sheets from top to bottom and front to back halfway through. They should be just slightly golden around the edges when coming out of the oven.
  • Let cool on the tray for 5mins then transfer to a wire rack to cool. You can dust with icing sugar while still hot if you want. Let cool completely before serving.

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