This is going to sound like a strange way to start a blog post, but I need you to know that the chocolate chip shortbread at my local Tesco has been furiously attempting to get my attention for a long time. Between you and I, the shortbread got and held my attention at first glance, those squares of buttery biscuit studded with chocolate chips. Oh my. But, of course, I was playing it cool and kept resisting.
Finally, when planning my blog posts I decided to dive me and attempt my own chocolate chip shortbread, after all, it couldn’t be that complicated, could it? Another plus point, I could eat the mix as I went along, there’s always a silver lining with baking. Much to my surprise, shortbread was not in the slightest bit complicated, suppose the tricky part was not eating all the dough before it made its way into the oven.
I decided to Google why shortbread is called, “Shortbread” and I now understand the fact that a large amount of butter is what makes shortbread “short”. The term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry for example. I hope that you don’t feel it was a few minutes of your life wasted reading that minor history lesson or the fact I have a food crush on chocolate chip shortbread, I’ve never once pretended to be normal.
- 300g plain flour
- 200g cold salted butter (preferably cubed)
- Pinch of salt
- 1 large egg yolk
- 100g sugar
- 120g milk or dark chocolate chips
- Start by pre-heating your oven to 180 degrees and lining a baking tin with greaseproof paper.
- Pop the flour into a large mixing bowl and then butter and flour between your fingers until the mixture looks like crumbs. Now, stir in the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a firmer dough.
- Press the dough into the baking tray and smooth over, before baking for 20 minutes – Allow to cool, slice and serve immediately.