When the delicious recipe from @Pauline à la creme anglaise is “hacked” by Eats To West…
- 200g plain flour (+ extra for dusting)
- 140g cold unsalted butter, diced
- 50g caster Sugar
- 2 handful sesame seeds
- 2 handful chocolate chips
- 1 handful sunflower seeds
- Preheat the oven to 170°C/325°F/gas 3.
- Mix the flour, sugar, seeds and chocolate chips together in a mixing bowl.
- Rub in the butter with your thumb and forefinger, squash, pat and push it into a dough.
- Transfer to a baking sheet lined with baking parchment (or onto a baking silicone mat), and without kneading it, pat it down flat until it’s 1cm thick.
- Cut out shapes with a cookie cutter (square, round, or finger-shaped. If it splits or tears, just press it back together). Try and work the dough as little as possible to ensure it will make a very crumbly shortbread. For the very english shortbread shape, check Pauline à la crème anglaise’s recipe
- Sprinkle over some caster sugar, and bake in the oven for 20 to 30 minutes until it’s a light golden colour. Leave to cool completely before serving or storing in a tin.