INGREDIENTS
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
METHOD
Chop butter into small pieces, and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
either….
Turn the mixture out onto floured surface, work in the choc chips and flax seeds and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or
Roll into a large sausage, work in the choc chips and flax seeds until evenly incorporated throughout the dough, roll out into a large sausage shape and cut into thick slices (my preferred option its quicker!)
Just thought i’d mentioned the Flax seeds again… they’re a gorgeous colour 🙂 as well as being healthy and good for you!. I only found out last week that they are also known as Linseed’s, just goes to show you learn something new all the time 🙂
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.
Update : When my OH got in from working, he had a cup of tea and one of my choc chip and flax seed shortbread rounds… “oh” he says… “these wee seeds just look like dog fleas” !!?!?!?!
Dog Flea’s indeed… !! he did enjoy the shortbread tho, until on his last mouthful crunched a seed in between his teeth and it put him right off … guess i’ll leave the flax seeds out the next time… either that or rename them 🙂 “Choc Chip ‘n’ Dog Flea Shortbread” LOL
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