What’s better than shortbread?


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!


  • 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)


  1. Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
  2. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
  3. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
  4. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
  5. .............................

for full recipes please see : wallflowerkitchen.com

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