DAIRY-FREE CHOCOLATE CHIP SHORTBREAD
These buttery biscuits are melt-in-your-mouth heaven and the little bites of chocolate just take it to a new level of delicious-ness. So if you’re still craving a little bit of chocolate, but not too much after Easter, then give these a go.
As always, this recipe is dairy-free, eggless and vegan!
DAIRY-FREE CHOCOLATE CHIP SHORTBREAD RECIPE
Comforting and moreish chocolate chip shortbread cookies that will melt in your mouth!
INGREDIENTS
As always, this recipe is dairy-free, eggless and vegan!
DAIRY-FREE CHOCOLATE CHIP SHORTBREAD RECIPE
Comforting and moreish chocolate chip shortbread cookies that will melt in your mouth!
INGREDIENTS
- 200 g dairy-free butter (make sure it's a good tasting one!)
- 1 tsp vanilla extract
- 100 g caster sugar
- 300 g plain flour sifted
- 1 tbsp cornstarch or arrowroot powder
- 75 g dark chocolate chips (dairy-free)
- Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
- Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
- Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
- Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
- Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
- Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
- Leave to cool for at least 10 minutes before serving.
Recipe Adapted : DAIRY-FREE CHOCOLATE CHIP SHORTBREAD @ wallflowerkitchen
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