This overcast weather has made me think it’s time to do some Sunday baking. Today I’m making Chocolate Chip Shortbread.

This is a foolproof recipe that uses a 3:2:1 ratio to make perfectly crumbly shortbread every time.

INGREDIENTS

300g Plain Flour

200g Butter

100g Golden Caster Sugar

100g Chocolate Chunks

METHOD

Preheat your oven to 200°C.

Weigh out you Flour, Butter and Sugar into a large mixing bowl.

Mix the ingredients together until the combine into a stiff dough.

Weigh out and stir in your Chocolate Chunks.

Roll the dough to approximately 1cm thick.

Cut out your buiscuits. I try to form the doigh into a rectangle and use a knife to cut it into rough squares but you could use a cookie cutter if you want.

Place the buiscuits on a pre lined baking sheet and put into the oven for 12-15 minutes. The buiscuits should form a crust on the outside.

When you take the shortbread out the oven sprinkle sugar on top while still hot.

Leave the buiscuits on the tray to cool before eating.

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