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Chocolate Chip Shortbread

A classic, with a twist.
Course Snack
Cuisine British
Keyword biscuit, chocolate, chocolate chip, shortbread
Prep Time 20 minutes
Cooking Time 15 minutes
Total Time 35 minutes
Servings 16 biscuits
Calories 105kcal

Ingredients

  • 190 g plain flour
  • 125 g salted butter chilled
  • 55 g sugar
  • 75 g chocolate chips I prefer dark over milk
  • 1 tsp milk

Method

  • Preheat the oven to 175°C and line a baking tray with baking parchment.
  • Sift the plain flour in a mixing bowl.
  • Next, break the butter into small chunks and add them to the sifted flour.
  • Rub the butter into the flour, using your fingertips and thumbs only, until you have a fine breadcrumb texture with no large chunks of butter left in the bowl.
  • Next add the sugar and chocolate chips, and mix everything together.
  • Press the mix together in the bowl. If it sticks together but is still crumbly and easy to break, you’re ready to shape. If you basically still have breadcrumbs, add the milk. The additional moisture should be enough to bring the dough together if you knead it 2-3 times. Don’t over-knead or make the mix too wet though or the shortbread will be hard and chewy.

Time to shape

  • Small rounds: Split the dough into balls that are slightly smaller than a ping-pong ball then press each ball flat into discs on your lined baking sheet and smooth the edges to make them truly round.
  • Fingers: Roll your dough into a 1cm thick sheet. Then, cut into fingers and place on a baking sheet before pricking the tops with a fork.
  • Large round: Place the dough onto your lined baking sheet and flatten with the palm of your hand to a 1cm thickness. Smooth the edge, then score the top into eight sections (like a pizza), and prick all over with a fork. You can also crimp the edge (either with a fork, or by using your finger and thumb on the outside edge and a finger on the inside edge—pushing the inside finger between the finger and thumb on the outer edge.)

Bake and finish

  • Bake the shaped shortbread on the middle shelf of the oven for 12-15 minutes (for small rounds and fingers) or 25-30 minutes for the large round.
  • You don’t want the shortbread to burn or turn too golden so cover with another piece of baking parchment and return to the oven to finish baking if they start to brown.
  • Once the shortbread are baked, dust with caster sugar and leave to fully cool.