Chocolate Chip Shortbread | Baketember

Hello Lovelies,

love shortbread, it’s one of my favourite little treats to enjoy with a nice cup of tea at the end of a long autumn day. As summer is slowly slipping away despite all of our protests, I am definitely looking forward to cool autumn evenings where I can wrap up warm and enjoy a whole new flavour palette. Shortbread is perfect for this time of year all the way through to Christmas, and is so versatile that you can add any little touches to adapt it to your preference- I really love stem ginger shortbread over the festive period!

I love cutting this shortbread into little floral rounds as they’re the perfect size to eat two or three and not feel bad: I feel like I say this a lot and it reveals slightly too much about my excessive dessert eating habits… But anyway, I prefer rounds to fingers for this recipe and that’s all there is to it!

Ingredients Needed:

  • 250g salted butter, softened
  • 125g caster sugar
  • 150g milk chocolate chips
  • 250g plain flour
  • 1/2 tsp baking powder


  • Pre-heat the oven to 180 degrees Celsius and line a baking tray with parchment paper to prevent the shortbread sticking to the tray.
  • Cream together the butter and sugar until creamy, pale and thoroughly combined.
  • Add the baking powder, chocolate chips and sift in the flour. You can use dough hooks if you’re using a kitchen aid but I find it’s best to use your hands to make sure you get a nice even knead.
  • When the dough has formed, lightly flour a surface to prevent it sticking and then roll the dough straight onto it into a sausage shape.
  • Cut the dough into slices about an inch thick and use a cookie cutter or just form a ball with your hands if you prefer a traditional ‘cookie’ shape.
  • Space the shortbread evenly on the baking tray, being aware that the dough will expand although not as much as a regular cookie dough would.
  • Bake in the centre of the heated oven for around 15 minutes or until the shortbread is golden brown.
  • Remove from the oven, leaving to cool slightly on the baking tray before transferring to a wire rack to avoid the shortbread crumbling. They can be stored in an airtight container for about a week, although they’ve never lasted this long in my house as we’re huge shortbread lovers!

I love shortbread as it’s so cheap and easy to make, but with the right cut and flavouring, it can make a really sweet present for someone! There are so many different combinations that you can apply to this recipe such as lavender, lemon, stem ginger, double chocolate, salted caramel… the list is really endless! As long as you’ve got a strong base, then experimenting with shortbread is so fun and easy, you’re bound to find your perfect flavour!

Lots of Love,
Daisy xxx


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