Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chocolate chip short bread biscuits. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chocolate chip Shortbread/Chocolate chip cookie recipe/Chocolate chip finger biscuits. These delicious chocolate chip shortbread finger biscuits are soft and crumbly and so easy to make it at home. Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works as homemade Christmas presents, with chocolate chips or orange zest added the dough.
Chocolate chip short bread biscuits is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chocolate chip short bread biscuits is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook chocolate chip short bread biscuits using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate chip short bread biscuits:
- Prepare 225 g plain flour
- Make ready 100 g cornflour
- Prepare 225 g unsalted butter
- Take 100 g caster sugar
- Get Chocolate chips
Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies! These cookies look so fancy and impressive, but guess what? Chocolate Chip Shortbread Cookies are a buttery, melt in your mouth twist on classic shortbread!
Instructions to make Chocolate chip short bread biscuits:
- Cream butter and sugar until light and fluffy (ideally using a stand mixer with the beater attachment).
- Sieve the flour and cornflour, and add to the butter and sugar. Mix well on a slow speed until well combined.
- Tip out on to a floured surface, knead in the chocolate chips, and roll out to about 1cm thickness.
- Using a cookie cutter, cut out the shortbread and place on a cookie sheet, lined with baking parchment.
- Refrigerate the biscuits for at least 20 minutes, ideally one hour.
- Preheat oven to 160°c
- Bake for 20 minutes until just starting to go brown. When finished, allow to rest for 30 minutes before removing from the cookie sheet. Dust with icing sugar.
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