For my second chocolate entry for this week, I present choc chip shortbread! To be honest, I am not a huge shortbread fan. Why eat a butter cookie when you can have a chocolate chip cookie, or a home made monte carlo? That said, the chocolate in these jazzes them up a bit and make them buttery, crumbly, yet moist to taste. The cinnamon sugar on top helps too!
Cookbook: 200 cakes and bakes by Sara Lewis
Chocolate chip shortbread
150g plain flour
125g butter, sliced
50g caster sugar
75g milk chocolate, chopped
A little ground cinnamon
1 tablespoon caster sugar
Put the flours in a mixing bowl or a food processor. Add the butter and rub with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in sugar and chocolate then squeeze the crumbs together to form a ball.
Press into an ungreased 18cm shallow square cake tin and prick the top with a fork. Mix the cinnamon and sugar together and sprinkle half over the top. Bake in a preheated oven, 160C for 20-25 minutes or until pale golden.
Remove from oven and mark into 12 bars. Sprinkle with remaining sugar and leave to cook in the tin. Cut the shortbread in the tin and store in an airtight container for up to 5 days.