Chocolate chip shortbread

NZ Woman's Weekly 2/9/2007

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250g butter, softened 1 cup icing sugar 2 cups flour 1 tbsp cocoa powder Pinch salt ½ cup chocolate chips 1. Heat oven to 150°C. Line two baking trays with nonstick baking paper. Place

Ingredients

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250 g	Butter, softened
1 cup	Icing sugar
2 cups	Standard flour
1 tbsp	Cocoa powder
1 pinch	Salt
½ cup	Chocolate chips

Directions

1. Heat oven to 150 degC. Line two baking trays with nonstick baking paper. Place butter and icing sugar in a bowl and beat with an electric mixer until pale and creamy.
2. Sift flour, cocoa powder and salt over the creamed mixture, then stir to combine. Stir in chocolate chips.
3. Roll mixture into a long, thick log, wrap in greaseproof paper and chill for 1 hour. Cut 1cm-thick slices from biscuit log and place on prepared baking trays.
4. Prick biscuits with a fork. Bake for 30 minutes until set and lightly golden. Remove to a wire rack to cool. When cool, store in an airtight container.