You're only five ingredients away from a double chocolate melt-in-your-mouth delight
- 175g butter , softened
- 85g golden caster sugar
- 200g plain flour
- 2 tbsp cocoa powder
- 100g chocolate chips , milk or dark
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
PER SHORTBREAD
290 kcalories, protein 3g, carbohydrate 31g, fat 18 g, saturated fat 11g, fibre 1g, sugar 15g, salt 0,22 g
0Awesome Comments!