Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate Chip Shortbread

Desserts
0
Cooking time: 
10-15 minutes
Serves: 
Makes 16 x 6.5cm round biscuits
Preparation time: 
10-15 minutes
Tags: 
Ingredients: 

125g Stork tub, softened

50g Billington’s Golden Caster Sugar

175g Allinson Nature Friendly Plain White Flour

75g Silver Spoon Create Dark Chocolate Chips

Equipment: 

Scales, Oven thermometer, large mixing bowl, electric hand mixer, baking tray, non-stick baking paper, silicone spatula, cooling rack, sieve, 6.5cm fluted round biscuit cutter

Method: 

Oven Temp: 160c (fan)/180c/Gas Mark 4

Cream together the Stork tub and sugar until light and fluffy.

Sift in the plain flour and add the chocolate chips.

Mix thoroughly to a soft but not sticky dough.

On a lightly floured work surface roll out the dough to a depth of 6mm.

Using a biscuit cutter cut out the dough and place the biscuits evenly spaced on a lined or well greased baking tray.

Bake in the oven for 15 minutes until lightly golden around the edges.

Allow to cool slightly on the tray before transferring to a wire rack to cool completely.

Serve.