Chocolate button shortbread cookies
A deliciously soft and butter chocolate button shortbread cookie that is super easy to make and even easier to eat
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Servings: 12 cookies
Ingredients
- 200 g unsalted butter (block butter)
- 100 g caster sugar (plus extra for sprinkling)
- 225 g plain flour (plus extra for dusting)
- 75 g cornflour (or rice flour - see notes)
- 1 tsp vanilla extract
- 150-300 g chocolate buttons (or chips/chopped chocolate)
Instructions
- Add the butter and sugar to a bowl and cream together (see notes about rubbing ingredients together instead)
- Add the plain flour, cornflour, and vanilla and beat to a dough. Sometimes it can be slightly crumbly, so you just need to knead it with your hands to bring it together
- Add in the chocolate buttons and knead/mix through
- Tip the dough onto a lightly floured surface and roll out to 1-1.5cm in depth
- Cut cookies out using a 7.5cm cutter, and place onto lined trays. I do 6 per tray as they are quite large
- Chill the cut cookies in the fridge for 30 minutes, and preheat the oven to 180ºc/160ºc fan
- Sprinkle over some extra sugar and then bake the cookies in the oven for 20-25 minutes, or until golden
- Leave to cool on the trays, and enjoy!
Notes
- I used these metal cookie cutters for my bake
- I make 12-13 cookies using the 7.5cm cutter, you can make more or less with different sized and shaped cutters so keep an eye on the biscuits whilst baking
- You can use golden caster sugar instead of white caster sugar
- You can substitute the cornflour for rice flour
- You can use any flavour chocolate button/chip
- These will last 5-7 days once baked, or freeze for 3+ months