Keen baker Jen Morris, of Rowney Green, bakes a Scottish favourite with a twist.
If, on January 25, you will be heading to a Burns Night Supper, this is a lovely treat to take for the host. They are more special than traditional shortbread, although I can imagine my Grandma McLaren tutting at their “decadence”. These are also perfect anytime with a cup of coffee in front of the fire (kilt optional).
For the chocolate chips, 70% dark chocolate is ideal. The biscuits in the photograph have a mix of milk and white chocolate, but opt for dark if you don’t have a very sweet tooth.
Ingredients:
175g plain flour
30g cocoa powder
5g bicarbonate of soda
150g butter at room temperature
120g light brown sugar
50g caster sugar
½ tsp vanilla extract
150g chocolate chips of your choice
Method:
1) Sieve together the flour, cocoa powder and bicarbonate of soda.
2) In another bowl, beat the softened butter and sugars together, with the vanilla extract, until light and creamy.
3) Add the flour mix and the chocolate chips into the creamed butter and mix together gently with a metal spoon. The mixture will be very crumbly so, once combined, I find it easier to actually bring the mixture together using my hands.
4) On a sheet of clingfilm, shape the mixture into a log approx 4cm in diameter, then wrap tightly in the clingfilm and refrigerate for at least one hour.
5) Heat your oven to 170 C / 150 C fan / Gas 3. Butter and line a baking sheet.
6) Remove the dough from the fridge, unwrap, and cut into 1cm slices. Place the discs on the baking tray and cook for 12–14 mins, until they just start to crisp on the outside.
7) Remove from the oven, transfer onto a wire rack and leave to cool completely.