Classic Scottish shortbread with chocolate chips
Serves 1
Directions
- 1Cream the softened butter and caster sugar together in a large mixing bowl until fully combined and soft.
- 2Add a pinch of salt to the flour and whisk to incorporate.
- 3Add the flour to the butter mixture in two stages, combining until the dough looks like large crumbs.
- 4Fold in the chocolate chips.
- 5Transfer the mixture to a baking paper-lined pan, press down to level and fill the corners, then mark out the biscuit portions.
- 6Prick the biscuits all over with a fork to allow steam to escape.
- 7Bake in the middle of a preheated oven at 160°C (gas mark 3 or 325°F) until the edges start to color.
- 8While still warm, cut the biscuits all the way through to the bottom.
- 9Let cool in the pan, then lift out.
Ingredients
- 150 g unsalted butter, softened, cubed
- 75 g caster sugar
- 225 g plain flour
- 1 pinch salt
- 100 g milk chocolate chips
Equipment
mixing bowlspatulabaking panbaking paperforkknife
Tips
- You can use ordinary white sugar if you cannot find caster sugar.
- You can use dark or white chocolate chips instead of milk chocolate, or omit them entirely.
- If you prefer less chocolate, use 50g of chips instead of 100g.
- To double the yield, simply double the recipe quantities.
- Store cooled shortbread wrapped individually in cling film.
Related recipes
Traditional Scottish Tablet
British · Dessert
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m
Shepherd's Pie
British · Dessert1h
Family meals: Easy fish pie recipe
British · Dessert1h
Chocolate Sticky Toffee Pudding
British · Dessert