Choc Chip Shortbread

Shortbread is one of my favourite things to make. Everyone loves shortbread, and it is VERSATILE. It’s not all just those little plain fingers of sugary biscuit you get at Christmas.

You can keep it plain, but dust with cinnamon and vanilla sugar, you can add lemon zest, or orange zest, dip them in chocolate, the options are endless. And that's before you get to the different shapes you could cut them out in!

Little Chick Shortbread - perfect for Easter!

Hearts for Valentine's day..

I love mine with chocolate chips, and it’s my godson’s favourite so I like to make it often! I added a little twist to it again this time, with half of the mix as choc chip and half choc chip with added coconut. Bounty Bar shortbread anyone?!

Ingredients

• 200g plain flour
• 50g cornflour
• 175g butter
• 85g caster sugar
• Pinch salt
• 75g chocolate chips

Method

Cream the butter and sugar.

Sift together the flour, cornflour and salt and add it to the butter and sugar until you get a thick paste.

Mix in the chocolate chips.

Cover in cling film and refrigerate for 10 mins.

Preheat the oven to 180 degrees.

Roll out onto a floured surface to approx. 1cm thick.

Cut out in your various shapes and bake for 15-20 minutes until golden brown.

Let cool on a rack and then chow down!