Double Chocolate Chip Shortbread Biscuits

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

I’m a little bit in awe at the magic that happens when you combine butter, flour and sugar. That’s all it really takes to make these sweet, flaky biscuits – although I threw some leftover chocolate chips in, too, just because. On their own, they do an alright job – sweet sugar sprinkled over creamy porridge, or salty butter spread over hot toast are both pretty delicious, right? But when you combine them all together, they are so much more than the sum of their parts.

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

That’s the joy of baking; taking ingredients that are pretty ordinary on their own and whipping them up into something extraordinary. The same combination of ingredients, with a few simple tweaks to the way you treat them or what you add into the mix, can produce all manner of different, but equally delicious, things. Add an egg or two, and you have a light and fluffy sponge cake. Some cocoa powder or some icing sugar and you have a different set of biscuits entirely. Spread on some jam and cream, or grate in some lemon or orange, and that magic combination of butter, sugar and flour will show you what it can do. 

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

Double Chocolate Chip Shortbread Biscuits
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Ingredients
  1. 110g golden caster sugar
  2. 250g softened butter
  3. 360g plain flour
  4. 100g mixed chocolate chips
Instructions
  1. Beat together the butter and sugar until light and fluffy. Sift in the flour and mix until you have a soft dough.
  2. Stir in the chocolate chips so they're evenly distributed. (You might need a bit of elbow grease for this bit, as the dough is relatively stiff).
  3. Turn out onto a floured surface and use your hands to bring together into a ball. Gently roll out to 1cm-ish thickness and cut out into rounds using a pastry cutter.
  4. Bring together any leftover dough and repeat the process of rolling & cutting out until you've used it all.
  5. Place the biscuits on two baking trays, lined with greaseproof paper, and sprinkle with a little extra sugar.
  6. Pop in the fridge for 20 minutes to firm up. Meanwhile, preheat the oven to 190C.
  7. Remove the biscuits from the fridge and bake for 12-15 minutes until golden brown. Leave to cool on a wire rack.
Amy Elizabeth http://amyliz.co.uk/

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Mini Ginger Shortbread Biscuits

Ginger Shortbread Biscuits

I don’t have anything inspiring to say about these biscuits. I’m not sure anyone ever has anything inspiring to say about biscuits. What I will say is that – as with all things, as I am fast learning – it is so much easier to make delicious biscuits than you think. I am really trying to get over my idea of what baked goods will be a lot of faff, and therefore not worth making (compared to, say, brownies which are both quick and delicious). The crunchy, crumbly texture of these biscuits is definitely worth the effort and actually it doesn’t take too long to knock these up and stick them in the biscuit tin. A little bit of crystallised ginger adds a welcome warmth to the buttery biscuit, and they go very well with a cup of tea. You can’t ask much more from a biscuit than that, can you? 

Ginger Shortbread Biscuits

Mini Ginger Shortbread Biscuits
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Ingredients
  1. 125g unsalted butter
  2. 55g caster sugar
  3. 180g plain flour
  4. 1 tsp. ground ginger
  5. 30g crystallised ginger, finely chopped
Instructions
  1. Cream together the butter and sugar until smooth.
  2. Sift in the flour and stir. Add the ginger (ground and crystallised) and combine until the mixture starts to come together into a dough. This part can be a little tricky, so if it's still looking a little crumbly, you can get your hands involved and press together.
  3. Turn out onto a lightly floured surface and roll out until around 1cm thick. Cut out using a small round cutter (around 2 inch diameter) and lay onto a baking sheet lined with baking parchment.
  4. Chill in the fridge for at least 20 minutes before placing in a pre-heated oven at 190C for 10-15 minutes.
  5. Take your biscuits out when they're golden brown, and remove to a wire rack to cool. Sprinkle with a bit more caster sugar before serving.
Amy Elizabeth http://amyliz.co.uk/

Want more? Follow me: Twitter / Instagram / Bloglovin / Pinterest