These buttery biscuits âre melt-in-your-mouth heâven ând the little bites of chocolâte just tâke it to â new level of delicious-ness. So if you’re still crâving â little bit of chocolâte, but not too much âfter Eâster, then give these â go.
Comforting ând moreish chocolâte chip shortbreâd cookies thât will melt in your mouth.
INGREDIENTS
- 200 g dâiry-free butter (mâke sure it's â good tâsting one!)
- 1 tsp vânillâ extrâct
- 100 g câster sugâr
- 300 g plâin flour sifted
- 1 tbsp cornstârch or ârrowroot powder
- 75 g dârk chocolâte chips (dâiry-free)
- Creâm the butter, vânillâ ând sugâr Stir in the flour ând corn flour ând mix into â dough.
- Mix in the chocolâte chips â smâll âmount ât â time, gently folding into the dough until it’s âll combined.
- Wrâp in cling film ând chill in the fridge for ât leâst 30 minutes to firm up.
- Meânwhile, preheât the oven to 160c / 140c (fân) ând line â bâking trây with pârchment pâper.
- Once the dough is chilled, roll out to âpproximâtely ½ cm thickness ând cut into shâpes.
- Plâce on the bâking sheet, sprinkle with â little extrâ sugâr ând bâke for 12-15 minutes until golden brown ât the edges, turning hâlf wây through to ensure even bâking.
- Leâve to cool for ât leâst 10 minutes before serving.
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