Shortbread : Chocolate chips, sesame seeds and sunflower seeds

Version française

When the delicious recipe from @Pauline à la creme anglaise is “hacked” by Eats To West…

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  • 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.


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