These are my favourite. They are so delicious that if I could make them every weekend I really would. This time they were baked up for a family gathering and luckily I had people to share them with, otherwise they’d have been scoffed down entirely by me, and that wouldn’t have ended well. I encourage you to give these beauties a go, and try and tell the different between these and the fresh store-bought ones from the fancy supermarkets. Don’t forget to add that last bit of sugar on top of the warm shortbread right out of the oven, as that really makes them extra special.
- 230g unsalted butter, softened
- 75g icing sugar
- 1/2 tsp vanilla extract
- 250g plain flour
- 60g milk chocolate chunks
- 60g white chocolate chunks
- 1 tsp caster sugar
- Beat together the butter and icing sugar until smooth and fluffy, about 3 minutes. Add the vanilla extract and mix again briefly.
- On a slow speed, add the flour until just combined with the rest of the mixture.
- Fold in the chocolate chunks.
- Roll the dough onto a floured surface, til it’s approximately half a centimetre thick. Cover in cling film and refrigerate for a couple of hours, until firm.
- Unwrap the dough and cut it into squares. Place onto the baking trays and bake for 20 minutes, until the edges are golden. While still warm, sprinkle the shortbread with a little bit of caster sugar.
- Leave to cool on a cooling rack.