Chocolate Chip Shortbread

Just yesterday I came across a recipe that promised to make biscuits that taste like the Byron Bay Dotty Cookie. Of course I had to try it! The recipe was not like the BBDC, not even close. I can only assume the BBDC tastes very different in America but the biscuits were still pretty good, not as good as my omg heaven choc-chip biscuits but ok. I had to mix up the recipe a bit, it was all sticks of butter and all-purpose flour so I have adjusted it for you, I also found it needed more vanilla and yes, more butter - always more butter.

Ingredients

150gm Butter - room temp

1/2 cup Caster Sugar

1 tsp Vanilla Extract 1 3/4 cups Plain Flour 1/4 tsp Table Salt 1 ½ cup Chocolate Chips

Method

Preheat your oven to 180c Fan Forced and line a biscuit tray.

Cream your butter and sugar together until light and fluffy, add your vanilla.

In a separate bowl, sift together the flour and salt. Slowly add this to the the butter. Mix on a slow speed until it starts to come together then bump it up to medium. At this stage you will have a crumbly dough, do not be tempted to add a liquid! Add the choc chips and mix until combined.

Tip your dough out on some baking paper or cling wrap and roll/shape into a log. I like my log about 5cm across. Wrap with cling film and refrigerate for about an hour.

After an hour check to see if your biscuit log is firm, if it is cut into slices, if it isn't leave it a bit longer. I like them about 15mm thick. Space evenly onto the tray and bake for about 12 minutes. Leave on the tray to cool and then move onto a wire rack.

#recipe #wifelife