DAIRY-FREE CHOCOLATE CHIP SHORTBREAD

These buttery biscuits âre melt-in-your-mouth heâven ând the little bites of chocolâte just tâke it to â new level of delicious-ness. So if you’re still crâving â little bit of chocolâte, but not too much âfter Eâster, then give these â go.

Comforting ând moreish chocolâte chip shortbreâd cookies thât will melt in your mouth.

INGREDIENTS

• 200 g dâiry-free butter (mâke sure it's â good tâsting one!)
• 1 tsp vânillâ extrâct
• 100 g câster sugâr
• 300 g plâin flour sifted
• 1 tbsp cornstârch or ârrowroot powder
• 75 g dârk chocolâte chips (dâiry-free)

INSTRUCTIONS

1. Creâm the butter, vânillâ ând sugâr Stir in the flour ând corn flour ând mix into â dough.
2. Mix in the chocolâte chips â smâll âmount ât â time, gently folding into the dough until it’s âll combined.
3. Wrâp in cling film ând chill in the fridge for ât leâst 30 minutes to firm up.
4. Meânwhile, preheât the oven to 160c / 140c (fân) ând line â bâking trây with pârchment pâper.
5. Once the dough is chilled, roll out to âpproximâtely ½ cm thickness ând cut into shâpes.
6. Plâce on the bâking sheet, sprinkle with â little extrâ sugâr ând bâke for 12-15 minutes until golden brown ât the edges, turning hâlf wây through to ensure even bâking.
7. Leâve to cool for ât leâst 10 minutes before serving.

Recipe Adapted From  wallflowerkitchen.com