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Want a simple recipe to make while at university? If so, chocolate chip shortbread is the perfect recipe for you. This is my go-to recipe for when I want to bake something without having to think too hard. It is delicious and simple!
Shortbread is perhaps the easiest recipe to make – the basic recipe is only 3 ingredients. Adding chocolate chips makes this staple a bit more exciting without it making the recipe any harder.
Not only is it easy to make, it also doesn’t require you to have lots of equipment. To make this recipe you need scales (or baking cups), a bowl and a baking tray. It would be helpful to have a sieve, a rolling pin and a cookie cutter. However, if needs must you can do without a sieve, you can use anything cylinder-shaped instead of a rolling pin and you can use the bottom of a glass instead of a cookie-cutter. This makes it the perfect recipe to make with your limited supplies at university!
- 120 g Butter (or margarine)
- 50 g Caster Sugar (or whatever sugar you have)
- 180 g Plain Flour
- 125-150 g Chocolate Chips – I like to go for a mixture of white and milk chocolate, but you can include any chocolate you like!
- A pinch of Salt
- ½ tsp Vanilla Extract – if you have it
- First, preheat the oven to 180°C.
- Grease a couple of baking trays and secure grease-proof paper to it (you can skip this if you don’t have any, but they may stick to the tray)
- Get all your ingredients and cooking equipment out. Not necessary, just useful!
- Weigh out the 120 g of butter and the 50 g of sugar. Put them into your bowl and beat them together. You will know this is done when the butter and sugar are soft and have combined.
- Now add the 180 g of flour (after sieving), the pinch of salt and the ½ tsp of vanilla extract to the mixture. Stir until all the ingredients have joined to form a cookie dough.
- Now you can add the 125-150 g of chocolate chips. Stir it through the mixture so they are distributed evenly throughout!
The journey to the oven:
- Next, flour your surface and place your dough onto it.
- You can knead the dough if you want.
- Roll out the dough so it is about 1cm thick.
- Then use your cutter (or alternative) to cut out the biscuits. You will have to re-roll the dough to use all of it.
- Place the cookies on your baking trays, being careful to leave a bit of space between them all.
- Chill the cookies in the fridge for about half an hour. If you want to skip this step you can, although they are better chilled.
- Bake for 15-18 minutes. Depending on the size of your cookies, they make towards the upper or the lower end of the scale.
- Cool for about 5 minutes, then go ahead and help yourself to one!