These biscuits are a simple yet irresistible treat, with the fragrance of shortcrust pastry enhanced by delicious chocolate chips. Perfect for an afternoon snack or as a gift to share!
Ingredients (for about 20-25 biscuits)
- 250 g all-purpose flour
- 100 g powdered sugar
- 125 g cold butter (cut into pieces)
- 1 egg
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon baking powder
- 80 g dark chocolate chips
- A pinch of salt
Instructions
- Prepare the shortbread dough: In a large bowl, sift the flour, baking powder, and salt. Add the powdered sugar and mix. Add the cold butter and work it into the flour mixture with your hands or a food processor until the mixture resembles breadcrumbs.
- Add the egg: Add the egg and vanilla extract. Mix until a compact dough forms. If needed, add a tablespoon of cold water to achieve the right consistency.
- Incorporate the chocolate chips: Gently mix in the chocolate chips to distribute them evenly throughout the dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This helps the dough firm up, making it easier to handle.
- Shape the biscuits: Roll out the dough on a floured surface to about 5 mm thickness. Use a round cookie cutter or any shape you prefer to cut out the biscuits, and place them on a baking sheet lined with parchment paper.
- Bake: Preheat the oven to 180°C (350°F) and bake the biscuits for about 12-15 minutes, or until the edges are slightly golden.
- Cool: Allow the biscuits to cool completely on a wire rack before serving.
Tips
- Use cold butter for a more crumbly texture in your shortbread.
- You can replace dark chocolate chips with milk chocolate or white chocolate for a variation.
- Store the biscuits in a tin box or airtight container to keep them fresh for several days.
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