Double choc shortbreads
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Double choc shortbreads

By Sarah Cook

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

  • Prep:30 mins
    Cook:12 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 192
  • fat 11g
  • saturates 6g
  • carbs 22g
  • sugars 12g
  • fibre 0g
  • protein 2g
  • salt 0.12g

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.

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