Time: 1 hour 15 minutes + cooling
Equipment: Baking sheet, rolling pin
Hello! I haven’t posted in a verrry long time! I have still been baking, I just haven’t found the time to post. I am going back to uni next week so hopefully then I will get into a baking/posting routine. I normally bake at least once a week and cook vegetarian meals from scratch almost every night and I would love to share my culinary adventures with you on a more regular basis!
I have been on ‘holiday mode’ in regards to my eating for a fair few months now. I have baked and eaten a lot. Hopefully going back to uni I will get back on track, eating healthily and working out. So watch out for healthy eating posts in the near future.
Now back to the unhealthy, but utterly scrumptious, shortbread in question! Everyone deserves a treat (even if I have had a few too many while on my summer break!) and this is just the kind of indulgence we all need every once in a while. I really love the chocolate chunk shortbread you get in Marks and Spencer- it is soft, buttery and completely delicious- so I set about creating my own version.
I used a Mary Berry recipe for the shortbread and added chocolate chips. As her recipe was for a 7″ round tin I had to guess at how thin to roll it/ how big the squares should be. The first batch I made was far too thin, had too much chocolate in and was slightly over baked. This made more of a crunchy biscuit, rather than a melt in the mouth shortbread. Although it tasted nice it was not what I was after, so I embarked on a second shortbread making mission.
For the final version I doubled the shortbread mixture, but kept the amount of chocolate chips the same as the first batch. I also doubled the thickness of the rolled out mixture, this meant the shortbread remained soft, rather than going hard. I also reduced the baking time slightly. The result was spot on!
200g Plain flour
100g Corn flour
100g Caster sugar
50g White chocolate Chips
50g Milk chocolate chips
1. Preheat oven to 140C (fan).
2. Mix flour, corn flour and sugar. Rub in butter. Bring dough together gently while mixing in chocolate chips. This is quite a crumbly mixture but stick with it!
3. Roll out on a floured surface to about 1/2 inch thick and cut into 8 squares.
4. Place on tray, leaving spaces between each square and refrigerate for 30 minutes.
5. Bake for 30 minutes (check them at 25), they will not look done but please take them out- they will cool and crisp up! Sprinkle with caster sugar and allow to cool completely before removing from tray.
They were really simple to make, but just as good as the ones you buy. They would be perfect for afternoon tea!
I hope you love this recipe as much as I did- please let me know if you try it out!
Look out for my future posts- I should be posting weekly within a few weeks!
Until next time,