Joe Anderson Being Scottish I absolutely love shortbread, it is my countries national biscuit after all, on occasion though it’s nice to have a little twist, so in this recipe I take a standard shortbread recipe and add in some chocolate chips and Disaronno, although you could just as easily use Almond extract.
What this does is give the biscuit a chewier texture than standard shortbread, although it still tastes pretty great.
Before you get started, pre-heat the oven to 175C.
Disaronno and Chocolate Chip Shortbread Recipe
- 200G Plain Flour plus extra for dusting
- 125G Chilled (but not too hard) Butter (cut into cubes)
- 50G Caster Sugar
- 100G Chocolate (preferably good quality Dark Chocolate)
- 1 teaspoon of Almond Extract or 1 tablespoon of Disaronno
- Demerara Sugar to finish
Making these biscuits couldn’t be simpler. All you have to do is mix together the flour and sugar, then mix the butter, Disaronno/Almond Extract in with your fingers. You can also add the chocolate at this point. Once the mixture comes together it’s best if you roll it out on a floured surface and cut it into shapes as working it too much doesn’t do the finished product any favours. If you find that the mixture is too dry then simply add a little more Disaronno or a small drop of water.
Place your biscuits onto a lightly greased tray and put them into the oven for around 20-30 minutes. Keep an eye on them though as all ovens are generally different.
