I don’t know why I do this.
Put chocolate in everything.
Make biscuits with unhealthy amounts of butter.
Continue to bake and eat shortbread outside of the festive season.
But here it is, I must share with you my latest and greatest: choc-chip shortbread cookies.
Chocolate-Chip Shortbread Recipe
225g butter (or 2 sticks)
1 cup icing mixture (which is icing sugar cut with cornstarch, to keep from getting hard and lumpy)
1 tsp vanilla
1 3/4 cups flour
1/2 tsp salt
choc-chips/chopped chocolate (unspecified amount, it’s up to you)
OVEN @ 160C or 325 F
Put everything into a bowl and stir until creamy.
Roll into balls and press flat on lined baking tray.
Notes on the Recipe
These cookies can be cut into shapes after they are baked, while still hot (obviously)…but I don’t like to waste food, so I don’t do this.
Also, don’t scrimp on the salt, it’s the salt that MAKES this recipe.
These cookies last for AGES and are possibly THE best choc-chip cookie I have made.