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Monday, July 26, 2010

Choc-Chip Butter Shortbread.

Okay I have two problems with shortbread.

1. They are so freaking delicious I need to eat at least 42 cookies before I am satisfied.

2. I am always left parched for hours no matter how much liquid i consume after; shortbread leave a trail of absorbent deliciousness that teaches you a lesson for eating 42 of them. They're saying, fuck you for eating all my chocolate chip brothers and sisters.

Wait I have three problems with shortbread.

3. I always seem to end up with more shortbread on my face/lap/floor/general proximity due to the fact they are always too crumbly. And after 42 of these little episodes, it looks like I've picked up the cookie jar and smashed it all over the floor in an episode of teenage angst.

For these reasons three I've always been hesitant to make shortbread. I'd prefer to eat a choc chip cookie that didn't cause me any problems and left me not-thirsty, not dirty and completely satisfied.

Then...I was proved wrong.

I was digging through my mums recipe book from when she actually gave a flying foccacia about the kitchen and didn't resort to cooking me chicken schnitzel and stir fry four out of the seven nights a week.

There, nestled between a yellow coconut curry and a boullabaise was a quaint, faded little square of a recipe that for some reason, called me from it's diamond-in-the-rough-ing-ness and begged me, nay pleaded me, to show it some attention and bake the shit out of it.

I unfolded it and lo and behold, the simplest recipe I have ever seen stared back at me, choc-chip butter shortbread.

I needed to take a breather from my usual ambitions of fifty two ingredients (p.s I'm cooking the V8 cake from masterchef for my dads birthday so stay posted.) and baked these little gems.

I didn't need to eat 42.

I didn't need to drink 42 litres of water.

It was crumbly...but not excessively.

These shortbread...are the ducks nuts of shortbread. They WILL wobble your wibbler like there is no tomorrow.


Choc - Chip Butter Shortbread (an old family recipe)


250 grams of butter
1/3 cup caster sugar
1 teaspoon of vanilla
2 cups of plain flour
1/3 cup cornflour
2/3 cup self raising flour
1 cup of chocolate chips


Beat the sugar, butter and vanilla together. Mix in the flours. Mix in the chocolate chips. Scoop tablespoons of the mixture onto a tray lined with baking paper and bung them in your pre-heated oven (180 degrees celsius) for 10 to 12 minutes.



  1. Used this recipe the other day. Best thing that's ever happened to me.

  2. I have to stop making this recipe as I feel I may begin to turn into a chocolate chip shortbread cookie...I found I was leaving a crumbly, floury trail around my house.