Milk Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

   Tip: For even baking, make sure the parchment paper is large enough to cover the entire tray.

2. 2

   In a large mixing bowl, cream the butter and caster sugar until light and fluffy.

   Tip: Be careful not to overmix, as this can lead to tough shortbread.

3. 3

   Gradually add the flour, milk, and salt to the bowl, mixing until just combined.

   Tip: Don't overmix, or the shortbread may become dense.

4. 4

   Beat in the large egg and milk chocolate chips until well combined.

   Tip: If using vanilla extract, add it now for extra flavor.

5. 5

   Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 2cm of space between each shortbread.

   Tip: For a more uniform bake, try to make all the balls the same size.

6. 6

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes, as the baking time may vary depending on your oven.

7. 7

   Remove from the oven and let cool on the tray for 5 minutes.

   Tip: This will help the shortbread retain its shape and prevent it from breaking when cooled.

8. 8

   Transfer the shortbread to a wire rack to cool completely.

   Tip: Once cooled, the shortbread is ready to be stored in an airtight container.