Choc Chip Shortbread Cookies

  • Difficulty: easy
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I’ve adapted this recipe from my Mum’s famous shortbread cookies, they’ve always been a family favourite. Making this dough in the Magimx Cook Expert Food Processor is a cinch, just make sure your butter is nice and chilled.

  • 375g cold butter, cut into 2cm chunks
  • 185g icing sugar
  • 125g cornflour
  • 375g plain flour
  • 350g choc bits
  1. Preheat oven to 180 degrees.
  2. Place butter and icing sugar in the large food processor bowl. Process on speed 10 for around 30 seconds until the mixture comes together.
  3. Add cornflour and plain flour. Process again on speed 10 for 30 seconds, or until the mixture comes together. Stop and scrape down the sides with the spatula if needed.
  4. Remove mixture to a mixing bowl and stir through the choc bits. Roll into walnut sized balls, place on a baking tray and flatten gently with a fork. Bake for 12-15 minutes until a pale fawn colour.


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