Chocolate Chip Shortbread Cookies
Crisp, tender and delicious is how I describe these Shortbread Cookies
Servings: 25
Ingredients
- 125 gram/1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla essence
- 2 tbsp rice flour
- 2 tbsp cornflour
- 1 cup cake wheat flour or all purpose flour
- 1/4 cup chocolate chips
Instructions
- Using an electric mixer, beat the butter and sugar until creamy
- Add the vanilla essence and mix
- Mix the rice flour, cornflour and cake wheat flour together and mix in little bits until you have a firm but pliable dough. You can add a little more flour if it is sticky
- Mix in the chocolate chips
- Refrigerate the dough for 20 minutes. Preheat oven to 160 degrees Celsius
- Line a cookie sheet with parchment paper
- Roll out the dough, about 1/2 centimeter and cut into desired shapes. Place on lined cookie sheet. Refrigerate for another 15 minutes
- Bake at 160 degrees Celsius for 20 minutes or until cookies are slightly brown on the edges
- Cool on cooling rack. Store in an airtight container once completely cool
Notes
- This chocolate chips can be substituted with almonds or nuts if you prefer
- Always ensure butter is at room temperature before beating. Although butter is the more expensive option it is the preferred choice for this recipe. It makes all the difference to baking a great shortbread