It's that time of the year again! Christmas wouldn't be the same without munching on a piece of buttery shortbread, but for extra indulgence I added a handful of dark chocolate chips. There's little point in counting calories at this time of the year, let's save it for January 2018.
Ingredients:
- 100g salted butter, softened
- 55g caster sugar
- 125g plain flour
- 20g semolina
- handful of dark chocolate chips
Method:
Preheat the oven to 150°C.
Place the butter and sugar in a mixing bowl, cream together with a wooden spoon until light and fluffy.
Add the flour, semolina and chocolate chips, stirring to bring together to a dough.
Put the dough into the tart tin and press down with your fingers to cover the base of the tin. Prick all over with a fork.
Place into the oven and bake for 30-40 minutes until pale golden.
Remove from the oven and place the tin on a wire rack to cool. Sprinkle caster sugar over the shortbread.
Cut into triangles whilst still warm and leave to cool in the tin.
Can be frozen should there be any left!
You may also like:
Mini Gingerbread Cupcakes
Christmas Crumble Muffins
Sparkling Redcurrant Cupcakes
