Milk Chocolate Scottish Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Recently I've been obsessed with making shortbread at home, and this milk chocolate version has become my go to treat. What I love most is how ridiculously simple it is to throw together in just 15 minutes of prep, then pop in the oven for half an hour. The butter is packed with fat soluble vitamins that help your body absorb nutrients better, plus these cookies are so buttery and rich that you only need one or two to feel satisfied. They're perfect for sharing with friends or tucking into a tin as homemade gifts, and honestly, they taste like you've spent hours in the kitchen when really you haven't.
Ella x
Ingredients
- 200unsalted butter
- 150caster sugar
- 200plain flour
- 100milk
- 1large egg
- 150milk chocolate chips
- 1salt
- ½ teaspoonsvanilla extract(optional)
Detail level
Instructions
- 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
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
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
Beat in the large egg and milk chocolate chips until well combined.
Tip: If using vanilla extract, add it now for extra flavor.
- 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
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
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
Transfer the shortbread to a wire rack to cool completely.
Tip: Once cooled, the shortbread is ready to be stored in an airtight container.
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