What’s better than shortbread?

Nothing.

Except chocolate-chip shortbread, that is.

These buttery biscuits are melt-in-your-mouth heaven and the little bites of chocolate just take it to a new level of delicious-ness. So if you’re still craving a little bit of chocolate, but not too much after Easter, then give these a go.

As always, this recipe is dairy-free, eggless and vegan!

Yield: 24 cookies Dairy-free Chocolate Chip Shortbread Print Comforting and moreish chocolate chip shortbread cookies that will melt in your mouth! Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients 200 g dairy-free butter, (make sure it's a good tasting one!)

1 tsp vanilla extract

100 g caster sugar

300 g plain flour, sifted

1 tbsp cornstarch, or arrowroot powder

75 g dark chocolate chips, (dairy-free) Instructions Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper. Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking. Leave to cool for at least 10 minutes before serving.

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