Chocolate Chip Shortbread

Source : Baking: From My Home to Yours via The PurpleFoodie

Ingredients:

225 Salted butter, at room temperature

130 gr Caster Sugar ( I used only 105 gr )

½ tsp Vanilla Extract

250 gr All purpose Flour

120 gr Mini Chocolate Chips

Method:

- Beat the butter and sugar on medium speed for about 3 mins, until pale and smooth.

- Add in vanilla, then reduce mixer speed to low and add the flour, don’t overmix, stop once the flour is incorporated.

- Fold in the chocolate chips with spatula.

- Transfer the soft, sticky dough to a zipper or plastic bag (see below picture). Put the bag on a flat surface, roll on the thickness you prefer. Refrigerate the dough for at least 2 hours or for up to 2 days ( I did it one day in advance ).

- Preheat oven to 160C

- Put the hardened dough on the flat surface and slit it open. Cut the dough into 1 - 1.5 inch squares (see above picture) and transfer it to the baking sheets on the tray and carefully prick each one twice with a fork.

- Bake for 15-17mins, the shortbreads will be very pale and well baked, they shouldn’t take on much colour.

- Leave to cool thoroughly before storing in container.

Yields : One small bottle container

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. And also I would like to wish all have a prosperous and fruitful water snake year :)