Saturday, 9 January 2016

Chocolate chip shortbread

I just love shortbread, and its often difficult to find the perfect shortbread recipe. Many ask for semolina which I don't have in my kitchen, and so I use this recipe which uses cornflour  so I can whip it up quickly whenever I fancy it. They come beautifully buttery and crumbly with that lovely shortbread flavour. You can add chocolate chips or take them out, or replace them with anything else you like. Definitely a great recipe to remember! 

Recipe

230g plain flour
110g cornflour
110g golden caster sugar
230g cold butter, diced
100g chocolate of your choice, cut into small chunks.

Preheat the oven to 160*C/325*F, and butter a 25cm tart tin. 

Sift the flour and cornflour into a bowl, and mix in the sugar. Start to add butter and mix it together with your fingers, rubbing it in gently with fingertips.





Turn into the tin and press evenly over the base with your fingertips, smoothing it out as evenly as possible. Add chocolate over the top and push in with your fingers. Prick all over with a fork. 



Bake in the heated oven for around 40 minutes. It should be a pale golden colour but not brown. Mark out how many slices you want and let cool slightly in the tin before transferring to a wire rack.




Enjoy!

 Liddie xxx

Saturday, 9 January 2016

Chocolate chip shortbread

I just love shortbread, and its often difficult to find the perfect shortbread recipe. Many ask for semolina which I don't have in my kitchen, and so I use this recipe which uses cornflour  so I can whip it up quickly whenever I fancy it. They come beautifully buttery and crumbly with that lovely shortbread flavour. You can add chocolate chips or take them out, or replace them with anything else you like. Definitely a great recipe to remember! 

Recipe

230g plain flour
110g cornflour
110g golden caster sugar
230g cold butter, diced
100g chocolate of your choice, cut into small chunks.

Preheat the oven to 160*C/325*F, and butter a 25cm tart tin. 

Sift the flour and cornflour into a bowl, and mix in the sugar. Start to add butter and mix it together with your fingers, rubbing it in gently with fingertips.





Turn into the tin and press evenly over the base with your fingertips, smoothing it out as evenly as possible. Add chocolate over the top and push in with your fingers. Prick all over with a fork. 



Bake in the heated oven for around 40 minutes. It should be a pale golden colour but not brown. Mark out how many slices you want and let cool slightly in the tin before transferring to a wire rack.




Enjoy!

 Liddie xxx

 

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