I make these shortbread cookies all the time but for some reason they have never made it on to the blog. They are super easy and very versatile. If you ever need something last minute these are great.
Not only are they made quickly and easily, you can make the dough in advance and either freeze it or keep it in the fridge until you need it. Just shape it into a log, wrap it in clingfilm then take it out of the fridge or freezer so it can defrost and warm up a little so it can be cut up when needed.
You could spend quite a lot of time and effort making these look perfect but I quite like the way they are a bit rustic and homemade.
These biscuits can be made small – perfect with a cup of tea or coffee; or large – to use as a dessert with icecream. Or somewhere in between for everything in between!
They look lovely in a little gift bag if you need a hostess gift and are great to offer to your own guests. And they keep well in an airtight tin. If they last that long…
This is one occasion where I wouldn’t recommend substituting margarine for the butter as it will really change the taste.
100g butter, room temperature
50g caster sugar
150g plain flour
50g chocolate chips
Sprinkle a baking tray with flour and set the oven to 170ºC if baking immediately.
Cream the butter and sugar until creamy.
Add the flour and mix well.
Add the chocolate chips and mix again.
When it is well mixed, squeeze the mixture together with your hands until it forms a ball of dough.
You may want to knead the dough quickly but take care not to overwork or they will be tough.
Shape into a long log. I like to square off the edges by turning it over on the kitchen top but you could also make a cylinder.
If baking immediately, cut into slices and lay cut side up on the baking tray.
If you want to keep them in the fridge or freezer until you need them, wrap tightly in cling film. The logs are easier to slice either still partly frozen or at room temperature. Otherwise they tend to crumble and you will need to squash the slices back together.
This recipe quantity makes about 24 small biscuits but the number you get will depend on how large you make them. You can also make twice the recipe quantity and freeze the dough you don’t need immediately.
Bake for 15-20 minutes at 170ºC. When they are lightly golden brown they are ready. They will very quickly go from golden to burnt so keep an eye on them towards the end of the baking time.
Fresh chocolate chip shortbread cookies – what could be better!