Chocolate chip Shortbread

          
                Day 3 of blogging marathon have been successfully completed for this week and according to the theme, I am posting this recipe from cookbook- Baking, written by Carla Bardi. 

Total time: 30 ~ 35 minutes
Preparation time: 15 minutes
Cooking time: 15~20 minutes
Makes 32 wedges.
Adapted from Baking by Carla Bardi

INGREDIENTS:
2 cups all purpose flour / Maida
1/2 cup icing sugar
2 tbsps cornflour
2 cups of dark choco chips
1 cup salted butter, cut into cubes

Method:
Preparation:

• Preheat the ovn to 325 degree F/ 170 degree C. Butter two 8-inch spring-form pans.
• Mix the flour, icing sugar and corn flour in a mixing bowl.
• Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in th choco chips.
• Firmly press the mixture into the prepared pans to form smooth even layers.

Cooking:

• Bake until golden, 15 ~ 20 minutes. Cool for 5 minutes in the pans.
• Loosen and remove the springform sides. Let cool completely.
• Cut each round into sixteen wedges.

Note: Regular sugar can also be used and it take extra 10 ~ 15 minutes for baking. Normal round pan can also be used.