Chocolate Chip Shortbread

I haven’t made shortbread for a while, but there’s something so delicate and moreish about a good shortbread, I have been feeling the need to make more. Here’s a reincarnation of my scrummy shortbread, this time with the addition of dark chocolate chips.

These are perfect with any number of desserts, as a snack or with a cup of freshly-brewed coffee.

Chocolate Chip Shortbread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 shortbread

  • 225g plain flour
  • 75g golden caster sugar
  • 150g dairy-free margarine (I used Pure sunflower)
  • 1 vanilla pod (this time I left it out as didn’t have one, but it’s much nicer with)
  • 50g dairy-free chocolate chips
  • 50g granulated sugar, to sprinkle

– Preheat the oven to 180 degrees centigrade

– Line a baking sheet with parchment

– Sift the flour into a bowl and stir in the sugar and vanilla

– Add the dairy-free spread and rub in with fingers. Stir in the chocolate chips.

– Once it starts to combine, bring together to form a soft dough.

– On a lightly floured surface, roll out the dough to 1cm thickness.

– Cut into even sized shapes – rectangles look rather elegant

– Place on the lined baking sheet and bake for 15 minutes. Then turn the baking sheet round and bake for another 10 minutes.

– Once the shortbread is golden brown remove from oven. Leaving it on the baking sheet, dust with the granulated sugar.

– Cool on the baking sheet.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Chocolate Chip Shortbread

    1. Absolutely! Although I tend to think that granulated is a little sweeter (something to do with the size of the granules) so you may want to put in a tiny bit less sugar, or you could whizz up some granulated in a food processor to make it finer. And yes, a vanilla pod is a vanilla bean 🙂

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