This recipe is based on one by Dr Oetker. It's great. You'll never need to buy those Tesco ones again! Cora and I made a huge batch of these and sold them to raise some money for Cora's charity fundraiser! We raised over £60 in one afternoon - thank you to all who supported.
Ingredients
Method
Pop the butter and sugar in a bowl and beat with a whisk until it's all creamy.
Now add in the flour and beat until it goes all crumby. Now break in the chocolate. 'Tis now time to get your hands involved. Squeeze it all together into a bit of a dough. Take a handful of the dough and press down on it with the palm of your hand then cut around it with a cookie cutter or a glass. Then pop the shortbread on a baking tray lined with baking paper. Repeat. You should make about 12ish but it'll depend on how large your cutter/glass is.
Cook for 15-16mins at 180. They should come out just golden but not brown. Allow them to cool fully and they'll harden up.
Eat and revel in your brilliance.
- 115g butter
- 50g caster sugar
- 175g plain flour
- 100g chocolate, broken into bits
Method
Pop the butter and sugar in a bowl and beat with a whisk until it's all creamy.
Now add in the flour and beat until it goes all crumby. Now break in the chocolate. 'Tis now time to get your hands involved. Squeeze it all together into a bit of a dough. Take a handful of the dough and press down on it with the palm of your hand then cut around it with a cookie cutter or a glass. Then pop the shortbread on a baking tray lined with baking paper. Repeat. You should make about 12ish but it'll depend on how large your cutter/glass is.
Cook for 15-16mins at 180. They should come out just golden but not brown. Allow them to cool fully and they'll harden up.
Eat and revel in your brilliance.
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