An easy (but flash looking) dessert to take to a party is choc chip shortbread. The shortbread is baked in a flan tin, then cut into smaller pieces. I used three different types of chocolate chips in this recipe, as I only had a small amount of each - white, milk and dark chocolate chips but you can use any of the three if you like.
My top tip for this dish is to cut the wedge shapes as soon as the shortbread is removed from the oven but then leave it in the tin until it cools completely as shortbread is very fragile!
Ingredients
115 g plain flour
55 g cornflour
55 g golden caster sugar
115 g butter, diced (plus extra to grease the flan tin)
40 g chocolate chips
Method
Preheat the oven to 160 degrees celsius, and grease a 23 cm flan tin.
Sift the cornflour and flour into a bowl and stir in the sugar. Add the butter, and rub into the mixture using your fingers until the mixture comes together. Transfer into the prepared dish and press it in to create an even surface. Prick the base with a fork. Sprinkle the chocolate chips over the shortbread and press them into the mixture.
Bake in the preheated oven for 35 min, or until cooked but not browned. Immediately cut into wedge shapes but leave in the tin to cool for at least 10 min. Then transfer to a wire rack to cool.
No comments:
Post a Comment