DAIRY-FREE CHOCOLATE CHIP SHORTBREAD
What’s better than shortbread?
Nothing.
Except chocolate-chip shortbread, that is.
These buttery biscuits are melt-in-your-mouth heaven and the little bites of chocolate just take it to a new level of delicious-ness. So if you’re still craving a little bit of chocolate, but not too much after Easter, then give these a go.
As always, this recipe is dairy-free, eggless and vegan!
I served them in my new Laura Ashley enamel tin with some glasses of milk (I used almond milk) for the ultimate, comforting & nostalgic afternoon treat with a friend. The tin also helps keep them fresh and they should last up to a week at room temperature.
Enjoy!
INGREDIENTS
INSTRUCTIONS
Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all
Wrap in cling film and chill in the fridge for at least 30 minutes to firm
Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment
Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
Leave to cool for at least 10 minutes before serving.
for complete method please clikck : www.lauraashley.com/blog/make-and-do/dairy-free-chocolate-chip-shortbread-with-wallflower-kitchen/
Nothing.
Except chocolate-chip shortbread, that is.
These buttery biscuits are melt-in-your-mouth heaven and the little bites of chocolate just take it to a new level of delicious-ness. So if you’re still craving a little bit of chocolate, but not too much after Easter, then give these a go.
As always, this recipe is dairy-free, eggless and vegan!
I served them in my new Laura Ashley enamel tin with some glasses of milk (I used almond milk) for the ultimate, comforting & nostalgic afternoon treat with a friend. The tin also helps keep them fresh and they should last up to a week at room temperature.
Enjoy!
INGREDIENTS
- 200g / ¾ cup + 2tbsp dairy-free butter (make sure it’s a good tasting one!)
- 1 tsp vanilla extract
- 100g / ½ cup caster sugar
- 300g / 2½ cups plain flour, sifted
- 1 tbsp corn flour
- 75g / ⅓ cup dark chocolate chips
INSTRUCTIONS
Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all
Wrap in cling film and chill in the fridge for at least 30 minutes to firm
Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment
Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
Leave to cool for at least 10 minutes before serving.
for complete method please clikck : www.lauraashley.com/blog/make-and-do/dairy-free-chocolate-chip-shortbread-with-wallflower-kitchen/
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