Chocolate Chip Shortbread

One of my favorite treats ever… Chocolate Chip Shortbread. In this new recipe I used semolina flour instead of arrowroot starch and it creates the perfect texture. Just wait.. you’ll see what I mean!

Ingredients

6oz Organic Salted Butter

2 Cups Organic AP Flour

1/3 Cup Semolina Flour

1/4 teaspoon Himalayan Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar

1/4 teaspoon Vanilla Beans or Vanilla Extract

1/4 cup 60% Bittersweet Chocolate Chips

Directions

Preheat the oven to 325 degrees F. Line a cake or tart pan with parchment and butter the bottom. Combine the butter and sugar in a bowl and cream together, then add the vanilla. Mix well. In another bowl, combine the remaining ingredients and whisk together. Combine the dry ingredients with the butter mixture and press in the bottom of the prepared pan. Press the chocolate chips on the top on the shortbread. Bake for 40-45 minutes until golden brown.

Cool completely and store in an airtight container.

Just remember… There are nutrients in butter, so there should be NO guilt here 😉

Advertisements

7 thoughts on “Chocolate Chip Shortbread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s