Chocolate chip shortbread
- Lulu Grimes
Save recipe
Makes 14
Easy
Prep: 20 mins
Cook: 20 mins
plus chilling
A star rating of 4.6 out of 5.30 ratingsRate
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Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing
Freezable (Uncooked)
Vegetarian
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Lulu's tips for the perfect chocolate chip shortbread:
- I take the shortbread out of the oven when it's just turning pale golden around the edges. It will continue to firm up as it cools, so resist the temptation to overbake it.
- For a simple variation, I sometimes swap the dark chocolate chips for milk or white chocolate, or add a little orange zest or a pinch of cinnamon to the dough for extra flavour. Equally If you fancy a bit of extra texture, you can swap in some chopped nuts such as pecans or hazelnuts.
- For a really neat finish, I like to roll out the dough between two sheets of baking parchment. This not only prevents sticking but also makes it much easier to achieve an even thickness.
- These shortbreads freeze well before baking, so you can prepare the dough in advance and simply bake from frozen when you want fresh biscuits. Just add a couple of extra minutes to the baking time.
Ingredients
Nutrition
Units:
MetricUS
-
300g plain flour
-
200g cold salted butter
cubed
-
1 large egg yolk
-
100g caster sugar
plus extra to sprinkle
-
80g milk or dark chocolate chips
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Nutrition: per serving
- kcal249
- fat14g
- saturates9g
- carbs27g
- sugars10g
- fibre1g
- protein3g
- salt0.28g
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Method
-
step 1
Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk and sugar and squish everything together in the bowl to create a dough. This could take a bit of work from the crumb stage. Add the chocolate chips and spread evenly throughout. Once it has begun to come together, tip out on to your work surface and form it into a flattened round puck shape, and wrap and chill for 30 mins.
-
step 2
Heat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
-
step 3
Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
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A star rating of 4.6 out of 5.30 ratings
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