Easter is the time for eating chocolate and
everyone knows that the Scots have the sweetest tooth of all. So what could be more
appropriate with Easter Sunday just round the corner than chocolate chip shortbread - a
perfect blend of two Scottish favourites into one. Easy to make and far, far easier
to eat, these will prove a hit long after the Easter bunny has hopped off.
Ingredients (for four small rounds):
4 oz sieved plain flour
2 oz castor sugar
4 oz butter
2 oz rice flour or ground rice
2 oz chocolate chips
Method:
Combine flours and sugar in a mixing bowl. Stir in chocolate chips. Work in butter until
the dough is the consistency of shortcrust.
Sprinkle board with rice flour. Turn dough on to board and knead till smooth. Cut into
portions and shape into rounds.
Place on greaseproof paper in a baking tin. Prick with a fork. Put in oven at 350F. When
the cakes begin to colour (from 20 to 30 minutes), lower the heat. Allow to cool in the
tin.
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