Chocolate chip shortbread

It's going to be a lovely day tomorrow. Really. So do your time in the kitchen today and be ready to get outdoors when the sun starts shining.

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

225g butter

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.