A simple butter biscuit with chocolate chips will go a long way. These delicious cookies are soft and friable and the perfect accompaniment with your afternoon tea or coffee.
I made a small batch of these biscuits using the left over pastry from my Almond, Amarena and Apple tart. I just added some chocolate chips, but you can add a handful of dried fruit, seeds or nuts instead.
Here is the short bread recipe if you wish to make a large batch of biscuits (approximately 30-40 depending on the cookie cutter size).
Don’t forget, this pastry can be stored in the fridge for future use, but is best frozen if you intend keeping it for more than a few days.
What you will need:
100 grams sugar
200 grams butter, chilled and cut into pieces plus additional butter for greasing
375 grams plain flour
1 pinch salt
1 tsp natural vanilla extract
Dark chocolate chips (1/4 cup per 200 grams of pastry)
The pastry must be prepared in advance it needs to rest in the fridge for at least one hour.
Turn the sugar into icing sugar by placing into the mixing bowl, apply the lid and measuring cup and mill 15 seconds/ speed 10.
Add the cold cubed butter, flour, egg, and vanilla essence (natural vanilla extract) and mix for 25-30 seconds on speed 5.
Transfer the pastry onto a plastic chopping or well floured bench top and work and mold into a ball. Wrap the pastry in cling wrap and refrigerate for one hour.
Add the chocolate chips to the pastry and roll using your hands. Add 1/4 cup per 200 grams of pastry you are using.
Roll the pastry out to 1/2 centimeter thick and cut out the cookies using a cookie cutter.
Place onto a non stick baking surface and bake in the oven at 180° C for 10-12 minutes. Allow to cool completely before serving.