Chocolate Chip Shortbread from Tanya Bakes

When I started this blog, I really wanted baking to be a part of it. At the end of June 2016, Tanya Burr released her baking book, Tanya Bakes, and I managed to get a signed copy! The book is one of my favourites, and I love the style. The cover is really bright, and the recipes inside are really simple and easy to follow. Each two pages have a picture of the finished recipe, a little back story of it from Tanya, the ingredients and then the easy to follow steps. When I first saw the recipe for the Chocolate Chip Shortbread, I knew it was going to be one of the things I had to try and make as it looked really simple and delicious, so in this blogpost I will be showing you how I made it. I will be using my own words for the recipe, but the ingredients will be shown exactly how they are in the book.

Prep time: 15 minutes

Cooking time: 20 minutes


Ingredients:

250g plain flour, plus extra for dusting

IMG_7307.JPG

75g caster sugar

IMG_7310.JPG

175g cold butter

IMG_7308.jpg

75g milk chocolate chips

 

75g white chocolate chips

(I didn’t have any white chocolate chips so I replaced them with milk chocolate, but you could do 75g of each)

golden caster sugar, for sprinkling


First, you will need to preheat your oven to 180° C/ 350° F/ GM4, and line a baking tray with greaseproof paper.

Mix together the flour and sugar with your hands, and it should be able to hold together when you squeeze it. This wasn’t mentioned in the book, but I added a little bit of milk to mine as it wasn’t holding together as well as I liked it to.

Then, roll out the dough on a floured surface to about 1.5cm thick and cut it into any shape/s you would like. I made little rectangles (2 x 3 inches), but you could make triangles, fingers, or rounds.

Put your shortbread onto your greaseproofed tray while leaving some space between each biscuit and the edge of the tray as they will expand in the oven.

img_7311

Bake for 15-20 minutes, or until they are golden, and after taking them out, sprinkle a bit of golden caster sugar before putting them onto a wire rack to cool.

img_7313


 

This is the end of my blogpost on how to make Choc Chip Shortbread from Tanya Bakes! I will be writing more baking blogposts as I want them to be a big part of my blog. I will have a new blogpost up next Sunday at 6 PM UK time!

anna.png

Leave a Reply

Your email address will not be published. Required fields are marked *