My boyfriend said to me one day, had I tried the square chocolate chip shortbread that you get from Tesco. I said no I hadn’t but is that what he wanted me to make next? He was like it is an idea.
I love shortbread but I’m defiantly more of a traditional shortbread kind of girl but am willing to try different shortbread. I thought you can’t ever go wrong adding chocolate to something.
I didn’t just add chocolate chips to this recipe, I added some cacao nibs as I have had this little tub of them since last September when I got the tub free at the food festival in oxford. I was told to use them like chocolate chips, so I did just that.
I will openly admit that I cooked these for slightly to long but they did smell amazing when they were cooking. They were still tasty, and my boyfriend did enjoy them.
Shortbread with Chocolate Chips
- 225 g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 225 g unsalted butter
- 100 g caster sugar
- 125 g chocolate chips
- 1 tbsp cacoa nibs
- Preheat oven to 150 C / Gas 4. Grease two baking trays with butter/oil. Sieve together the flour, baking powder and salt, set aside.
- In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the chocolate chips and cacoa nibs.
- Using a cutter (your choice of shape), cut the shortbread and place them on the baking trays about 3cm apart. Put in the fridge to chill for 30 minutes.
- Bake for 8 minutes or until light golden brown. Remove from trays to cool on racks.