Chocolate Chip Shortbread

• plain flour↗300g g
• cold salted butter↗200g g

  cut into cubes

• large egg yolk↗1
• caster sugar↗100g g

  plus extra for sprinkling

• milk or dark chocolate chips80g g

Step-by-step instructions

1. 1

   Sift the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Add the yolk and sugar and mix everything in the bowl to form a dough. This may take a little effort at the crumb stage. Add the chocolate chips and distribute them evenly. When the dough starts to come together, turn it out onto a work surface, shape a flat round disc, wrap and chill for 30 min.

2. 2

   Preheat the oven to 170°C/150°C with convection/gas 3. Line two baking trays with parchment paper.

3. 3

   Roll the dough between two sheets of parchment to a thickness of 1 cm. Remove the top sheet and cut 14 circles using a 7 cm round cutter. Re‑roll the leftover dough to use it all. Carefully transfer the circles to the trays using a spatula or palette knife, leaving space between them. Sprinkle each lightly with sugar. Bake for 15–20 min or until lightly golden. Remove from the oven and let cool for 10 min before transferring to a rack to cool completely.