This simple recipe is for a melt in the mouth, buttery smooth shortbread generously studded with gooey chocolate chips. A perfect weekend treat…
I feel incredibly lucky that both of my kids will eat pretty much anything I put in front of them, and that includes an awful lot of fresh fruit and vegetables. Because of this I have no hesitation in making them a sweet treat for the weekends, and this shortbread is one of their absolute favourites.
This is a beautifully smooth butter shortbread with the addition of milk chocolate chips scattered through, and furthermore just the right amount of crumble. Rather than buy ready prepared chocolate chips, I always buy the kids favourite chocolate and chop into chunks myself. This more often than not is Cadburys and for ease I buy the giant buttons and snap them into pieces. Anything for an easier life!
The amount of bars this recipe makes really depends on what size you cut the dough into, and ultimately how generous you are feeling. I generally make about 20 bars, but you can cut into smaller squares to make bite size pieces quite easily. Although I find with smaller pieces you feel justified in eating more, as they are only small!
So if you are looking for an extremely delicious, sweet weekend treat you absolutely must make this fabulous shortbread. I promise it really is impossible to resist and you will definitely want to make it again and again..
Chocolate Chip Shortbread
- 220g Chilled Butter, chopped into cubes
- 140g Caster Sugar
- 300g Plain Flour
- 80g Rice Flour
- 1 tsp. Vanilla Extract
- 1 Egg
- 160g Chocolate, your favourite, chopped into chunks
Firstly preheat the oven to Gas 140°C fan, and line a baking tin (approx.20 x 30cm) with baking paper.
Place all ingredients except for the chocolate into the bowl of a food processor, and process until a smooth dough ball forms.
Turn the dough out onto a lightly floured surface and knead in the chocolate chips, making sure evenly spread throughout. Consequently ensuring chocolate in every bite!
Next press the dough into the prepared tin, using a spoon to spread and smooth the surface.
Using a sharp knife, score the top of the dough into bars or squares.
Bake in the oven for approx. 50 minutes, until the top is a nice golden brown.
Leave the shortbread to cool completely in the tin, before finally lifting out onto a chopping board and slicing along the score lines.