Chocolate chip shortbread
This chocolate chip shortbread recipe uses the super-easy 1:2:3 ratio method, then adds loads of yummy chocolate chips. Brilliant for making and eating with a cup of tea or gifting to friends and family.
Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball.
Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.)
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour.
Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better.
You can freeze the rolls of dough for as long as you like and slice off the cookies and bake as required. You can also freeze the baked shortbread biscuits for up to 3 months.