Recipe: Chocolate chip shortbread

Makes 20-24 biscuits:

150g salted butter (at room temperature)
75g caster sugar
225g plain flour, plus extra for rolling out
100g chocolate chips
2-3tsps Demerara sugar

1) Line 2 baking trays with greaseproof paper.
2) Cream together the butter and sugar until light and fluffy.
3) Sieve in the flour, a little at a time, stirring together with a wooden spoon.
4) Tip in the chocolate chips and bring the mixture together with your hands to form a soft dough. Try not to overwork it to get a better texture to the biscuit. When the dough comes away from the bowl, leaving it clean, then it's ready.
5) Lightly flour a surface and roll the dough to the thickness of the chocolate chips. Cut into shapes and place on baking tray.
6) Sprinkle with demerara sugar for an optional sweet crunch!
7) Leave to chill in the fridge for 20min and preheat the oven to Fan 180C.
8) Bake for 12-14min until the edges turn golden brown.
9) Leave to firm up on the baking tray for 5min before transferring to a cooling rack to cool completely.
10) Enjoy with a cup of tea or glass of cold milk!