Chocolate Chip Shortbread Cookies
Ingredients
Ingredients
For the recipe Chocolate Chip Shortbread Cookies
For the Cookies:
| 115 g | Unsalted Butter (4 oz) softened |
| 50 g | Caster Sugar (2 oz) |
| 175 g | Plain Flour (6 oz) |
| about 0.5 g | Salt (pinch) |
| 2.5 ml | Dr. Oetker Madagascan Vanilla Extract (½ tsp) |
| 100 g | Dr. Oetker Milk Chocolate Chips |
preparation
Preparation
Chocolate Chip Shortbread Cookies
Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.
Step 2: Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (½ inch) - the mixture will be quite short. Using a 6cm (2 3/4 inch) round cutter, stamp out 10 rounds, re-rolling as necessary.
Step 3: Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.
Step 4: Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutritional Information for the recipe Chocolate Chip Shortbread Cookies
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
628
kJ
150 kcal |
2102
kJ
502 kcal |
| Fat | 8.61 g | 28.69 g |
| Carbohydrate | 16.35 g | 54.51 g |
| Protein | 1.63 g | 5.42 g |
preparation
Preparation
Chocolate Chip Shortbread Cookies
Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.
Step 2: Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (½ inch) - the mixture will be quite short. Using a 6cm (2 3/4 inch) round cutter, stamp out 10 rounds, re-rolling as necessary.
Step 3: Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.
Step 4: Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutritional Information for the recipe Chocolate Chip Shortbread Cookies
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
628
kJ
150 kcal |
2102
kJ
502 kcal |
| Fat | 8.61 g | 28.69 g |
| Carbohydrate | 16.35 g | 54.51 g |
| Protein | 1.63 g | 5.42 g |