2 cups plain flour
1/2 cup rice flour
3/4 cup caster sugar
150g milk choc chips
150g white choc chips
Preheat the oven to 160°C. Line a baking tray with wax paper.
Mix together the butter and sugar until pale and fluffy.
Add the flour and rice flour and gently mix to combine.
Add the choc chips, mix again.
Roll to the thickness you like and cut out with a cookie cutter.
Bake for 15 to 18 minutes then cool on a cooling rack
Those of you that have followed my page for a while know that this is my go to recipe for shortbread, I never use another one. I simply change the combinations I put in it.
Try choc/pecan or add orange zest for choc chip and orange, cranberry and almond, cherry/choc….let me know how you go. Good luck 😉