Double choc shortbreads
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 25
Skip to ingredients
Showing items 1 to 3 of 6
- 200g buttercubed
- 325g plain flourplus extra for rolling
- 100g caster sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 100g dark or milk chocolatechips
- 200g bar white chocolatemelted
- red writing icingtube
Nutrition: per serving
- kcal192
- fat11g
- saturates6g
- carbs22g
- sugars12g
- fibre0g
- protein2g
- salt0.12glow
Method
step 1
Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
step 2
Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer’s name with red icing on the spot, if you like.
