Chocolate Chunk Shortbread

Ingredients

225g plain flour

85g cornflour

150g milk chocolate or plain chocolate chunks or chips

225g butter, softened plus extra for greasing if needed

115g caster sugar

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.   I don't tend to grease my baking sheets, maybe if they were a bit older then I might think about greasing them with butter.  Sift together the flour and cornflour and set aside.

Put the butter and sugar into a bowl and beat with a wooden spoon until pale and creamy - I always use my food mixer.  Gradually stir in the flour and cornflour and mix to a soft dough - does require a bit of working. Chill in the fridge for 30 minutes.

Lightly dust a work surface with cornflour and gently roll out the dough to a thickness of 1cm.   Using a 5.5cm round cutter - as it was valentines weekend I used a heart shape cutter, re-rolling the dough as necessary.  Place the rounds onto the baking sheets.   Bake in a preheated oven for 15-20 minutes, or until golden brown.  Leave to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.


Tags: Biscuits Chocolate

Added by: DENISE HOLLAND

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.