A very sunny hello to you all my wee white whippy ice creams and what glorious weather we have been having! I hope you all frosted yourselves thickly with suncream whilst enjoying a hot tropical weekend filled with all things pineapples, picnics and Pimms!
But just in case those pesky grey clouds try to rain on our parade on this last afternoon (hats off to all the dad’s who will refuse to cancel the barbecue even through an Amazonian thunder storm! ) here’s a little weekend bake to keep things sunny in the tummy, with my recipe for chocolate chunk shortbread.
It’s got to be said… you just jolly well can’t beat a choccy chunk shortbread. Whether you like the thick triangular slabs from Starbucks, the soft buttery squares from the supermarkets, or enjoy the family fight over the only one in the Christmas shortbread selection…they are a classic and they can’t be beaten!
My personal favourite is the marky sparkys version and have fond memories of enjoying the sweet sugary squares after a long day at school. No word of a lie, the thought of coming home to this shortbread was sometimes the only reason I got through my maths classes without want to stab a compass in my eye! It was my only motivation! Thankfully, nowadays you can buy bags of six which are clearly designed for people like me who need a whole lot of sugary goodness to survive the week.
But As much as I love the shop bought versions , I often find they can be a tad under baked to the point they can be a little bit. There are also never enough chunks of chocolate in them!
My simple homemade version however, is an absolute buttery delight and so packed full of milk chocolate chips you are sure to get one in every bite! (look at that, I’m poetry genius and I didn’t even know it!) I’ve added a little semolina to the dough to ensure the shortbread has a slight crispness to it, but still keeps that soft shortbread texture that simply melts in the mouth. I’ve also shaped my shortbreads into plump little squares with smooth rounded edges to give that cosy homemade feel and sprinkled them with plenty of sugar!
You can try swapping the chocolate chips for dark or white alternatives, or even substitute them for sultanas and a little orange zest! This recipe is extremely versatile and so soooo much scrummier than anything you can buy in the shops,. It really goes to show that homemade is best!
So whilst I munch away on yet another square (they really should have demonstrated pythagoras theorem with shortbread triangles because I would be a mathematical genius by now!) I hope you enjoy the last of the bank holiday and wish you another very sunny and shortbread filled week!
85g caster sugar
190g cold butter cubed
100g chocolate chips
1.Heat oven to 180 and line two baking sheets with grease proof paper.
2.Put the flour, sugar, semolina and butter in a bowl and using your finger tips, rub everything together to form breadcrumbs. Stir in the chocolate chips and the use your hands to squash together into a dough. You may need a splash of milk to help it stick.
3.Shape the dough into an oblong around 1.5cm thick and cut into squares roughly 5cm by 5cm. I the like to round the corners with my hands so they have a softer, more homemade look. Place the shortbreads on the trays, leaving 3cm between each one. Chill for 20 minutes in the fridge.
4.Once chilled, bake the shortbreads for 10- 15mins or until golden at the edges. Sprinkle with caster sugar and allow to cool and firm up before eating. Enjoy!xx