CHOCOLATE CHUNK SHORTBREAD
These buttery, melt in the mouth shortbreads are an utter dreamy delight! Packed with milk chocolate chunks and sprinkled with plenty of sparkly caster sugar, they beat the supermarket versions hands down!
Provided by VerityAlice
Time 30m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Preheat your oven to 180°c/160°c Fan/Mark 4 and line two baking sheets with grease proof paper.
- Put the flour, sugar, semolina and butter in a bowl and using your finger tips, rub everything together to form breadcrumbs. Stir in the chocolate chips and the use your hands to squash everything together into a dough. You may need a splash of milk to help it stick.
- Shape the dough into an oblong around 1.5cm thick and cut into squares roughly 5cm by 5cm. I like to round the corners with my hands so they have a softer, more homemade look. Place the shortbreads on the trays, leaving 3cm between each one. Chill for 20 minutes in the fridge.
- Once chilled, bake the shortbreads for 10-15mins or until golden at the edges. Sprinkle with caster sugar and allow to cool and firm up before eating. Enjoy!
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