- Preparation: 15min
- Cooking Time: 25min
- Serves: 24 pieces
Preheat the oven to 150°C. Line a 32x22cm pan with Baking Paper.
Put dry ingredients in a large mixing bowl. Whisk together.
Add EVOO, stir to combine.
Add Chocolate Chips, stir again.
Gather the dough with your hands into one mass and spread it onto a baking pan. Dough will be soft.
Sprinkle with remaining 1 teaspoon coarse Sugar. Bake for 20 to 25 minutes. Slide the Shortbread carefully onto a cutting board while the shortbread is still totally hot. Cut with a sharp, thin knife into desired shape(s). Cool completely, then separate and serve.
1️. 1x Egg White, beaten until loose (optional) for brushing dough to provide a little shine.
2️. This dough keeps well in the freezer. Baked Shortbread keeps for 2 weeks in an airtight tin at room temperature.