Chocolate Chip Shortbread

Thursday 11 March 2010

Shortbread is one of those most delicious of things that it can easily become quite addictive . . . buttery and short textured, with just the right amount of sweetness so as not to be cloying, it quite readily accepts additional flavours . . . without them clashing . . .

Tasty things like candied ginger . . . glace cherries . . . toasted nuts . . . chocolate chips . . . . ahhh . . .

Chocolate Chips!!!

Most certainly inspired, these are absolutely fabulous. I am wondering now why I didn't think to add some toasted pecans and then mini marshmallows . . . I guess it would have been Rocky Road Shortbread then . . .

And even more addictively scrummy . . .

but never mind . . . there's always the next time. ☺

You may want to keep these under lock and key . . . if they last even that long. They'll be so incredibly popular that they are bound to disappear in the blink of an eye!

What a shame . . . you'll just have to make them again, I guess . . .

and again . . . and again . . . and . . . again!

Some hints for making moreishly addictive shortbreads: Use ONLY butter, there are no substitutes. Do NOT overbake. The biscuits should be a pale golden colour, NOT golden brown. Work quickly and do NOT overwork the dough. The heat from your hands can easily turn it oily. Use ONLY your fingertips and just work the dough until it begins to come together. Use a LIGHT hand when patting it into the pan also. They can also be rolled out and cut like sugar cookies, but again, try only to re-roll them as little as possible.

Go on . . . take a bite. You know you want to!!

*Chocolate Chip Shortbread*
Serves 8
Printable Recipe

A delicious buttery shortbread biscuit, topped with lovely semi sweet chocolate chips. Mmmm . . . the perfect thing to go with your afternoon cuppa!

4 ounces plain flour
2 ounces cornflour
2 ounces golden caster sugar
4 ounces cold butter, diced
(plus extra for buttering the pan)
2 ounces semi sweet chocolate chips

Preheat the oven to 160*C/325*F. Butter a 9 inch loose bottomed tart tin. Set aside.

Sift the flour and cornflour into a bowl. Whisk in the sugar. Drop in the butter and rub it in with your fingertips until the mixture starts to bind together. Turn into the prepared pan and press evenly over the base with your fingertips, smoothing it out as evenly as possible. Prick all over with a fork. Sprinkle the chocolate chips over the surface and then press them lightly into the dough.

Bake in the heated oven for 25 to 40 minutes, or until cooked, but not browned. Immediately mark into 8 portions with a sharp knife. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.


  1. Oh wow... I love shortbread. and I love chocolate. The two of them together = perfectness. :)

  2. Oh, Marie.....shortbread "is my one weakness"...(Larkrise to Candleford...sound familiar?!) I've fallen in love with that series--thanks to you mentioning it, and I've always been in love with shortbread--I've never added chocolate chips to it before--guess what I'll be doing very soon?

    So glad to be visiting every day again--I really missed you! Hope you're having a beautiful day, my friend--lots of love sent over land and sea your way...

  3. Oh, guau. La pinta que tiene esta tarta, o galletas es exquisita. Gracias por tu receta

  4. Mmmmm what more can I say,only that I am trying to cut down on sweet things right now,so I am leaving "The English Kitchen" this morning very quickly He-Heeeeeeee.Take Care God Bless.Kath xx

  5. Marie, I made one of your tea breads yesterday (and blogged it) and it was lovely. Thank you. I absolutely love shortbread and my husband loves chocolate, so this is something I do often. Fabulous!
    xoxo Pattie

  6. I love shortbread. To add chocolate to it would take me to cloud 9!

  7. So many choc. chips...I just LOVE this! And I adore shortbread prepared most anyway... I must try this soon, will see if I can get choc chips this weekend! Thank for a choc. fix today, my's been a tough, busy week, I needed this, but without the calories! ;o) LOVE YOU ((BIG HUGS))

  8. You know..I make similar ones..and I promise you they have never looked this beautiful.
    What beautiful shortbreads Marie..I'll check my it's one iota different..I'll try yours..if not..I'll try and make them look like yours!

  9. Ooooh! I would like to take a bite but I've sworn off chocolate for Lent. (An excercise that is more about my willpower than religion.) Do you use salted butter? So often, shortbread recipes call for unsalted butter; but I find they have little taste. And once again, caster sugar is light brown sugar?

  10. Sandy, I used lightly salted Danish butter in this and caster sugar is fine white sugar. (I think they call it fruit sugar in Canada)

  11. I don't think I could stop with just one bite - they look amazing! The Rocky Road version sounds pretty fantastic too!

  12. Too many choc chips in there for my taste. Fewer might be better.

  13. A good mix of shortbread and choc. chips. I have saved the printable recipe and will print it off together with a host of others I haved saved, when we get back to Canada in a few weeks.

  14. You're so right, Marie! I do know I want to take a bite, and another bite, and another bite!! These must be heavenly. Your photos are just beautiful, too. Really wonderful. I adore all types of shortbread and this is a recipe I am sure I will come back to.

  15. i love this recipe especially as im using it for food tech in school.
    I live in England so we do that a lot :)

    <3 <3 <3


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