Chocolate chip Shortbread

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Chocolate chip Shortbread                            Day 3 of blogging marathon have been successfully completed for this week and according to the theme, I am posting this recipe from cookbook- Baking, written by Carla Bardi.  Total time: 30 ~ 35 minutesPreparation time: 15 minutesCooking time: 15~20 minutesMakes 32 wedges.Adapted from Baking by Carla Bardi INGREDIENTS:2 cups all purpose flour / Maida1/2 cup icing sugar2 tbsps cornflour2 cups of dark choco chips1 cup salted butter, cut into cubes Chocolate chip Shortbread Method:Preparation: Preheat the ovn to 325 degree F/ 170 degree C. Butter two 8-inch spring-form pans. Mix the flour, icing sugar and corn flour in a mixing bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in th choco chips. Firmly press the mixture into the prepared pans to form smooth even layers. Cooking: Bake until golden, 15 ~ 20 minutes. Cool for 5 minutes in the pans. Loosen and remove the springform sides. Let cool completely. Cut each round into sixteen wedges. Chocolate chip Shortbread Note: Regular sugar can also be used and it take extra 10 ~ 15 minutes for baking. Normal round pan can also be used.

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