Chocolate Chip Shortbread Cookies

These are a great biscuit to make with the kids, they're super easy to make and taste great too. 

The below makes approximately 15-16 biscuits in a heart shape but  use whatever shape you prefer. 

Chocolate Chip Shortbread Cookies

Here's how:

• 130g butter
• 70g caster sugar (plus extra for sprinkling on the biscuits)
• 180g plain flour
• 100g chocolate chips
• 200g milk chocolate

Pre-heat the oven to 180 degrees and line a baking sheet with grease proof paper.

Take a large bowl and add the flour, butter and caster sugar and use a spoon to mix together until becoming combined. Now use your hands to mix together further, it should come together like a dough. Once this has happened add the chocolate chips and then mix more to distribute them throughout the dough.

Flour the kitchen worktop lightly and place the dough on there. Use a wooden rolling pin to roll out to approximately 1/2 cm-1cm thickness. 

Now use a cookie cutter to cut out the heart shapes and place gently onto the baking sheet. If you're left with excess dough, roll out again and repeat until all of it is used up. 

Use a fork to prick the biscuits a little all over, and then sprinkle a pinch of caster sugar over each biscuit and place the tray into the fridge for 15 minutes to chill. 

Remove from the fridge and bake in the oven for 15-18 minutes or until golden brown. Take out of the oven and leave to cool for 20 minutes. 

In the meantime, boil a kettle and fill a small saucepan with the boiled water and place on a low heat on the hob.

Break up the milk chocolate and place into a bowl, then place the bowl over the saucepan and allow to gently melt down, stirring occasionally with a wooden spoon. 

When completely melted, dip each biscuit in half way then place back onto a tray or board. When all the biscuits have been dipped in the chocolate, place the board into the fridge for at least 30 minutes to set before eating.

Chocolate Hobnobs

If like me, this lock down has got you baking a whole lot more, especially with the kids, then give these gorgeous homemade Chocolate Hobnobs a try. They are without a doubt my favourite biscuit for tea-dunking and the children really enjoyed making them, especially dipping them in chocolate. 

You could use milk or dark chocolate, we used milk as we had a ton of Easter eggs leftover, but use what you prefer or have at home. We also used Golden Syrup, but if you don't have any in stock, you could try using maple syrup or honey instead. 

The below makes 15 delicious biscuits - be warned, they won't last long.

Chocolate Hobnobs

Here's how:

• 120g porridge oats
• 120g plain flour
• 120g caster sugar
• 120g butter
• 1.5 tbsp golden syrup
• 1 tsp baking powder mixed in with 1 tbsp boiled water
• 130g milk chocolate (or dark if you prefer)

Firstly pre-heat the oven to 180 degrees and line two baking trays with grease-proof paper.

Pop the flour, porridge oats and caster sugar into a mixing bowl and roughly combine with a wooden spoon. Make a bit of a hole in the middle, or a well, as you would when making dough.

In a small saucepan, place the 120g butter with the golden syrup on a low heat to gently melt and then remove from the heat and stir in the boiled water and baking powder mixture.

Now pour the butter and syrup mixture into the dry ingredients into the hole, a little at a time, and gently combine, repeating the process until you have a sticky batter-like substance. At this point, it should have a really tempting aroma too.

Once all combined, place 1 tbsp of the mixture onto the baking sheet, with room to spread out. And repeat until you have x5 on each baking sheet. They should be like a little ball, as they will spread out as with cookies when you bake them.

Place into the hot oven for 9 minutes exactly, and then remove, allow to cool on the tray for five minutes, during which time they will harden a little and become less delicate. Then use a fish slice to carefully remove them and place onto a wire rack or board to cool further.

Repeat the process until all biscuits have been baked, and are cooling on a wire rack or wooden board.

Now to melt the chocolate, break up into small pieces and heat over a small pan of boiling water, or in microwave if you prefer for 2-3 minutes, but opening and stirring every 30 seconds so the chocolate doesn't become one big sticky mess.

Once melted, remove the bowl and place onto the kitchen side. Now take each biscuit and gently dip into the chocolate, until half (or if you prefer all) of the biscuit is coated in chocolate and then once again, place onto a board or wire rack to allow the chocolate to set. Repeat the process until all of the biscuits have a delicious chocolate coating.

Be warned, these are ridiculously moreish! Enjoy!

If you are looking for some easy baking recipes with the children during lockdown here are some of our favourites:

Chocolate Cornflake and Marshmallow Cakes

Triple Chocolate Cookie Brownies

Lemon Curd & Blueberry Muffins

Banana & Berry Breakfast Muffins

Mini Egg Brownies

Lemon, Honey and Yoghurt Cake with Blueberries 

Banana and Chocolate Chunk Bread