Chocolate chip shortbread is the greatest biscuit; buttery, crunchy and melt-in-the-mouth. They keep well, are simple as anything to make, and you can add any flavours you prefer.
This particular version has chocolate chips added to it, little nuggets of melt chocolate contrast so well with the crunch of the dough…but if that’s not your thing, consider adding citrus zest, currants, or if you are planning to give these as Christmas gifts, cranberries make a great addition.
Not surprisingly, there are several theories about the quaint name, petticoat shortbread. Some scholars feel it relates to the ruffles of the petticoats worn at the court of Mary Queen of Scots; others tell us the name is the English version of ‘petites gatelles’, which means little cakes. Either way, they’re very moreish, and can go from the pantry to the biscuit tin in less than an hour – brilliant!
- 100g unsalted butter, very soft but not melted
- 55g caster sugar (either raw or white)
- 125g organic plain flour
- 20g rice flour (or fine semolina if you prefer)
- 55g chocolate chips (or currants, or cranberries if you prefer)
- pinch salt
- Preheat oven to 150c and grease a 20cm fluted tart tin with melted butter.
- Magimix CE method:
- Cream butter and sugar in CE bowl using pastry programme, speed 12 for 1 minute, scraping down the bowl if necessary.
- Add flour, rice flour, salt and chocolate chips and re-run pastry programme for a further 30 seconds - don't overwork!
- Traditional method:
- Cream butter and sugar using the paddle attachment of a stand mixer or the metal beaters of a hand-held mixer.
- Add flour, rice flour, salt and chocolate chips and beat until the mixture comes together. Don't overwork!
- Both methods:
- Press the dough firmly into the greased tin, making sure to push into all the curves. Prick all over with a fork.
- Bake for 30-40 minutes until pale golden.
- As you remove the shortbread from the oven, sprinkle lightly with caster sugar to add crunch.
- Very carefully mark out the size biscuits you prefer, using a sharp knife and cutting through to the base.
- Allow to cool completely in the tin, then carefully remove and store in an airtight container.
If this recipe has pressed your shortbread button, you might also consider my other favourite recipe, with either lemon curd or chocolate ganache…you’ll find that recipe in this post…http://www.kitchendiva.com.au/best-ever-shortbread/