Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate Chip Shortbread

Cooking time: 
10-15 minutes
Makes 16 x 6.5cm round biscuits
Preparation time: 
10-15 minutes

125g Stork tub, softened

50g Billington’s Golden Caster Sugar

175g Allinson Nature Friendly Plain White Flour

75g Silver Spoon Create Dark Chocolate Chips


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


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.