This Chocolate Chip Shortbread recipe is a classic tea time treat, best enjoyed with a hot mug of tea, coffee or even hot chocolate. Get the recipe below.
British biscuits
Shortbread is a traditional Scottish biscuit that is now enjoyed all over the world. It's famous for being a wonderfully short, buttery biscuit. Traditionally they are made with one part white sugar, two parts butter, and three to four parts of plain flour. But the best shortbread is full of butter as this is what makes it melt in the mouth.
My version also includes chocolate chips. When eaten warm these chocolate is still molten. When the biscuits are cold it adds some welcome crunch. It's traditional for their to be fork holes in the top of the shortbread, instead I've dotted chocolate chips along the top!
Make it vegan
I've written extensively about how to make some of your favourite cakes and bakes vegan in my big vegan baking guide.
For this recipe it's incredibly simple, you just replace the butter with a vegan block butter like Flora Plant Based or Naturli. In my opinion Flora has the most buttery flavour so that's the one I use.
Other than that, the recipe is exactly the same!
The recipe
Chocolate Chip Shortbread
Ingredients
- 225 g butter softened
- 55 g caster sugar
- 75 g chocolate chips
- 175 g plain flour
Instructions
- Preheat your oven to gas mark 5.
- Cream together the butter and the sugar until soft and smooth.
- Next mix in the chocolate chips and make sure they are evenly distributed.
- Finally, add in the flour a tablespoon at a time. This will make the mixing a little easier.
- Once all the flour has been added you should have a smooth dough/paste.
- Roll out the dough until 1 cm thick.
- Bake in a greaseproof paper lined pan at the centre of the oven for 20mins (or until golden brown).
- Turn out onto a tray to cool.
- Slice into fingers (or other shape) while still warm.
Nutrition
More chocolate recipes
More cakes and bakes
You can find more recipes like this in my recipe index. What will you bake next?
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