Recipe: Double choc shortbreads
Double choc shortbreads

These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make

Ingredients

  • 200g butter , cubed
  • 325g plain flour , plus extra for rolling
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 100g dark or milk chocolate chips
  • 200g bar white chocolate , melted
  • red writing icing tube

Method

  1. Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer's name with red icing on the spot, if you like.

NUTRITION PER SERVING

192 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 6g, fibre 0g, sugar 12g, salt 0.12 g