COOKIES on the DR. OETKER website

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Chocolate Chip Shortbread Rounds

These biscuits are simple and quick, a great addition to a lunchbox!

10 servings

Easy 20 Minutes



For the recipe Chocolate Chip Shortbread Rounds

For the Biscuits:

175 g Unsalted Butter (6 oz) Softened
75 g Caster Sugar (3 oz) plus extra for sprinkling
250 g Plain Flour (9 oz)
2 ½ g Salt (½ tsp)
100 g Dr. Oetker Milk Chocolate Chips or Dark




Chocolate Chip Shortbread Rounds

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.


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.


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.

1 serving =60g

Nutritional Information For the recipe Chocolate Chip Shortbread Rounds

Per serving Per 100g/ ml
Energy 1245kJ
Fat 18g 29g
Carbohydrate 31g 52g
Protein 3.3g 5.4g