It’s that time again where I try out a recipe from the amazing Tanya Burr’s baking book Tanya Bakes and see whether I am successful or not. I was actually planning to make her triple chocolate cookies (which you can find the blog post about here) because I don’t like to brag or anything but they are my specialty… Ha ha! However there wasn’t any cocoa powder left so that idea went down the drain and I decided to try out her shortbread recipe.
Shortbread is such a classic biscuit and are SO simple and quick to make. They are also perfect if you just want a naughty bite to eat because actually they are only light and you can make them any size you want. I used to find plain shortbread quite boring and flavorless however Tanya ingeniously added chocolate to her recipe which changed the whole entire shortbread game!
What I like about Tanya’s book is that she explains a little back story to each of her recipes. She says this was inspired by Starbucks shortbread which she used to eat when she worked there. Personally I have never tried it but I bet it tastes amazing! Without further ado this is the recipe and how to make these amazingly yummy double chocolate chip shortbread.
Makes about 15 | Prep Time : 15 mins | Cook Time: 20 mins
What you will need:
- 250g plain flour, plus extra for rolling out the dough
- 75g of caster sugar
- 175g of cold butter
- 75g of milk chocolate chips
- 75g of white chocolate chips
- golden caster sugar for dusting
First off, like with anything else, you want to preheat the oven to 180ºC/350ºF/GM4. Also line a baking tray or two with baking paper before you start because it makes life so much easier!
In a large bowl, you want to mix together the sugar and the flour, and then add the butter rubbing it in with you fingers until it resembles a bread crumb consistency. At the moment I have long false nails on because why not, however this made making the shortbread veryyy interesting! None the less make sure your butter is cold or else it will melt in your hands and will not create the bread crumb texture you are looking for.
Then you want to add all the chocolate chips into the mix and start working the mixture with your hands until it forms a dough. I didn’t have any chocolate chips so I just chopped up some slices of chocolate and chucked it in. As Tanya points out the dough will be a little crumbley but it will hold its shape.
Roll out the dough onto a surface that has been floured and roll the dough out so it’s approximately 1.5cm thick. You can cut it into squares your self but I chose to use a square cookie cutter to make it neater. You can also use any shape you like, it’s totally up to you! Pop the biscuits onto a tray and bake for 15-20 minutes. I think mine where in the oven for about 18 minutes but it really depends on your oven but they should be a nice golden colour once done. Once you take them out the oven sprinkle on a bit of golden caster sugar and leave on a wire rack to cool.
If I were to make them again then I would definitely double the recipe because I can’t stop eating them!
Do you like shortbread?
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