Chocolate Chip Shortbread

Name: Chocolate Chip Shortbread
Ingredients: 2 3/4 cups plain flour; 6 1/2 tablespoons cocoa powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon bicarbonate of soda; 1 pinch salt; 1 9/16 cups butter; 1 2/3 cups icing sugar /70z, sifted; 4 tablespoons granulated sugar for sprinkling; 1 chocolate chips regular sized packet of, / chunks

9 ingredients

9 steps

Ingredients

2 3/4 cups plain flour
6 1/2 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon bicarbonate of soda
1 pinch salt
1 9/16 cups butter
1 2/3 cups icing sugar /70z, sifted
4 tablespoons granulated sugar for sprinkling
1 chocolate chips regular sized packet of, / chunks

Directions

1

Heat the oven to 160'C/325'F/ gas 3 and grease and line a shallow 20cm/8in square cake tin ( a loaf tin will also work).
2

Sift together the flour, cocoa, cinnamon, bicarbonate of soda and salt in one bowl.
3

In a separate bowl beat together the butter and icing sugar until pale and creamy. Add to the dry ingredients and mix until just combined and once combined add in the chocolate chips.
4

Spread the dough evenly in the prepared cake tin(s). Chill in the fridge for about 15 minutes
5

Prick the dough all over with a fork and cut into the bars .
6

Bake in the oven for 20 minutes until firm with a nice golden glow.
7

While still warm, cut into the bars following the marks you made earlier. Sprinkle the top generously with granulated sugar, covering the top completely. Leave to cool completely in the pan, then turn out.
8

Once your shortbread has cooled, melt your chocolate either in the microwave or in a heatproof bowl on the hob and drizzle over one side of the shortbread.
9

Finally, boil the kettle, grab a biscuit and dig in!