Whatever the weather, these chocolate chip shortbread rounds will not disappoint. Crisp, crunchy, buttery shortbread with chunks of dark and white chocolate (such as left-over Easter eggs). You could even go wild and add a handful of nuts.
|Just add tea|
Chocolate chip shortbread
100g caster sugar
¼ teaspoon salt (if you're using unsalted butter; a generous pinch if not)
225g plain flour
½ teaspoon baking powder
125g chocolate (any type), chopped
Pre-heat oven to 150/gas 2. Cream the butter and sugar together until pale and fluffy. Add the flour, baking powder and chocolate and stir to form a stiff dough. Roll into walnut-sized rounds, flatten each one slightly and place on a baking tray at least 3cm apart. Bake for approximately 20 minutes until light golden brown. Remove from baking tray and cool on a rack.