So as part of my new years resolution, I decided to bake something this weekend as it’s an area I don’t get much time or opportunity to explore in (i know, it’s shocking! But i’m more of an throw-it-together experimental cook as oppose to a refined baker!) Anyway, I had hoped to make a valentine-themed cake but with weekend errands taking over I wasn’t left with much time so cookies was my next best option. I opted for a simple chocolate chip shortbread cookie recipe found on Dr. Oetker’s website. Here’s the recipe:
175g (6oz) unsalted butter, softened
75g (3oz) caster sugar + extra for sprinkling
250g (9oz) plain flour
2.5ml (½ tsp) salt
100g pack Dr. Oetker Milk or Plain Chocolate Chips
1. Preheat the oven to 180°C/ 350°F/ Gas Mark 4. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt and chocolate chips and stir to mix into the creamed butter and sugar and the mixture forms a firm dough.
2. Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 5mm (¼ inch) – the mixture will be quite short. Using a 7cm (3 inch) round cutter, stamp out 10 rounds, re-rolling as necessary.
3. Arrange on a large baking tray spaced slightly apart. Prick the tops with a fork and bake for about 20 minutes until lightly golden. Sprinkle lightly with sugar and allow to cool on the baking tray.
Cooks Tip: For extra indulgence, half dip each shortbread round in melted Dr. Oetker Select Milk Chocolate and allow to set on baking parchment in a cool place for a few minutes before serving.
After 20 mins in the oven and 10 mins of cooling time, the cookies are ready to eat! Okay, so they aren’t 100% perfect….bit on the rustic side but they taste soooo gooooood particularly with a cuppa tea! MMmmmmm nom nom nom. So there you have it – it’s such an easy recipe…..just keep an eye out on the temperature so you don’t over bake it!
Happy baking! xx