Friday, 2 October 2009

Chocolate Chip Shortbread

This is the shortbread dough, rolled out and ready to go. A view of the finished result later in this post, but first, the recipe! Thank-you to the lovely njhausfrau for putting it on her site for us to use, but for other uk types I've moderated for our different measurement system (and yes I know I should be metric, but they're not automatic for me at my age):


8 ounces softened butter
7 fluid ounces caster sugar
20 fluid ounces plain flour
4 ounces chocolate chips

Cream the butter and sugar until light and fluffy, beat in the flour and then the chocolate. Then (and here's the clever bit) put into a plastic bag and roll out to about 1/4 an inch thick and then chill in the fridge for at least 2 hours. When you're ready, heat the oven to 180c and break open the bag. Cut the dough into 1 1/2 inch squares and bake for 15- 20 minutes until pale but not golden. I've made 15 using half the dough and put the rest back in the fridge for another day. Very pleased with the result though I might try adding a little vanilla or even branch out and purchase some espresso powder since that was what was originally called for and I didn't reckon freeze dried granules would do.
Husband has been away for a bonding weekend with his father and brothers, Youngest on a guiding trip. Eldest and I enjoyed the company of Schoolsoulmate and an evening of take away curry and Strictly. A rare treat in that combination!

2 comments:

LittleBrownDog said...

Oooh, what a rare treat that looks! Will have to give that one a whirl, it looks almost straightforward enough for the likes of me (have never come across fl oz of flour and sugar though. Must be a good reason for it. Translation from cups?)

hausfrau said...

Indeed, a translation from cups, and, if I'd had my wits about me, I'd have weighed the fluid ounces to get ordinary ounces, but I'd already tipped them into the bowl..