Because I work shifts I sometimes have a few hours to kill while the kids are at school, Domesticated Mum is at work, and I am waiting to go to work. So what better activity can you think of than making a batch of homemade cookies to leave out for the kids and the missus to enjoy when they get in from their busy days?
Double Chocolate Shortbread
You could easily adapt this recipe to make them just chocolate chip shortbread, but there is something extra special about spreading the white chocolate over them that takes these cookies to entirely different level of goodness.
Preparation time: 30 minutes + 30 minutes cooling
Baking time: 12 minutes per batch
Skill Level: beginner
- 200g/7oz butter, cubed
- 325g/11½oz plain flour, plus extra for rolling
- 100g/4oz caster sugar
- 1tsp vanilla
- 2 egg yolks
- 100g/4oz chocolate chips (either milk or dark)
- 150g bar of white chocolate, melted
- In a large bowl rub the butter into the flour to make crumbs.
- Separate the eggs (see technique below), then add the yolks, sugar, vanilla and chocolate chips into the bowl and bring together to form a dough.
- On a floured surface roll out the dough and stamp out 6cm round cookies. Re-roll the trimmings and repeat.
- Arrange on parchment (grease-proof paper) lined trays and chill for 30 minutes.
- Heat oven to 200°C/180°C fan assisted/GM 6. Bake the cookies for 10-12 minutes until just golden on top.
- Allow biscuits to cool.
- Melt the white chocolate in a bowl over steaming water, or in the microwave. Allow to cool slightly, then spread each cookie with the white chocolate, and allow them to cool and harden.
All about eggs. Part Five; how to separate.
Separating eggs is a doddle once you have given it a bit of practice. but I recommend you do this over a bowl to practice first, because occasionally the yolk does break.Vodpod videos no longer available.