Chocolate Chip Shortbread
Food for Thought

Bake 10: Criminally Easy Chocolate Chip Shortbread

Chocolate Chip ShortbreadThe daughter and I have been eating a lot of Hot Cross Buns lately. Yes, I know there’s still four weeks to go until Good Friday, but they’re on special offer in Tesco at the moment, and they make such a yummy, warming, non chocolatey afternoon tea when she starts saying, “Mummy, I really do like chocolate,” at around 3pm.

On the other hand, I should have remembered that some days you just need the chocolate.

Anyway, so the scent of toasting hot cross buns got me thinking about Easter recipes, and which ones I wanted to bake this year for 52 Bakes. I wanted to try some new things, and started pinning all sorts of interesting, often yellow themed, bakes on my 52 Bakes Pinterest board. I’m particularly taken with these Hot Cross Scones, as a cheat’s way of eating more fruity, spicy buns before Easter, and without having to bother with yeast.

I even had an approximation of most of the ingredients, but as I pulled the dried fruit from the cupboard, the daughter looked up at me with big, sad eyes and said, “But Mummy, you said we could make chocolate chip biscuits.”

Which I had. So the scones will have to wait until next week.

To be honest, I didn’t mind too much – not only is this shortbready type thing much, much easier, it’s also inexplicably delicious. I think the original recipe came from a Martha Stewart Christmas recipe years ago and involved cranberries and cutting things into heart shapes. My version mostly involves cutting it into oddly spaced squares and saying ‘Oh, I’d better eat that one’ when they break up. Also, obviously, chocolate.

Criminally Easy Chocolate Chip Shortbread


  • 120g butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 240g plain flour
  • 1/2 tsp salt
  •  bag of chocolate chips


  1. Bung everything except the chocolate chips in the food processor. Whizz until crumbs.
  2. Tip into a mixing bowl and stir in fillingChocolate Chip Shortbread
  3. Press firmly into a well-greased brownie tray or square cake tin, until the mixture is packed down and holding togetherChocolate Chip Shortbread
  4. Bake at gas mark 3 /170°C for approximately 30 minutes, or until beginning to turn goldenChocolate Chip Shortbread
  5. Let cool slightly before slicing into squares. Try to resist eating it all at once.Chocolate Chip Shortbread