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Chocolate Chip Shortbread


  • 250 g Unsalted Butter very soft
  • 115 g Golden caster sugar
  • 350 g Plain flour
  • Pinch of Salt
  • 1 tsp Vanilla essence
  • 100 g Milk chocolate chips
  • 100 g Dark chocolate chips


  1. Beat together the butter and sugar.

  2. Add all the other ingredients and knead until just combined.

  3. Split mixture in two, shape into a sausage and wrap in clingfilm. Shape cylinder into a heart. Chill for 30 minutes.

  4. Remove from fridge and unwrap, slice hearts about 1 cm thick and place on a baking tray lined with baking paper.

  5. Chill for 10 mins while oven heats to 180C.

  6. Bake for around 18 mins, until cookies are light golden brown.

  7. Cool on a wire rack. 

Recipe Notes

This recipe makes a lot of biscuits. I usually only bake one half and freeze the other. It lasts for at least a month in the freezer. Allow to defrost for 24 hours in the fridge before continuing from step 4.