It’s that time of year, the Great British Bake Off has returned! Here is my Chocolate Chip Shortbread recipe for the much more exciting, Moo Free Bake Off!! When Moo Free contacted me asking if I wanted to take part in their allergy friendly Bake Off I jumped at the chance. If you’ve followed mummybakesdairyfree for a while then you’ll remember my mummybakesdairyfree does the Great British Bake Off challenge last year. Each week I attempted to make an allergy friendly version of the week’s bakes. Some with more success than others! I’m still keeping an open mind about the new home for the GBBO. But I do miss Mel, Sue and Mary, and I’m definitely not a fan of the adverts! So I’m looking forward to seeing all the allergy friendly recipes created for the Moo Free Bake Off to make up for it!
Chocolate chip Shortbread
I wanted to create a recipe which would not only showcase the main ingredient, Moo Free Baking Drops, but one that is also perfect to get children involved with. The recipe is super simple, using only a few basic ingredients. This means it’s one to pull out on a rainy day! Little one loved helping to mix the ingredients and rolling out the dough. Although her favourite part was definitely sampling the baking drops!!
Another bonus with my Chocolate Chip Shortbread recipe is its adaptability. I’m looking forward to experimenting with additional flavourings and coatings. Desiccated coconut could be yummy! This time I coated half of the shortbread with melted chocolate, however they are delicious left plain. Although the chocolate coated ones were demolished first… so I’d recommend giving that a go! The beauty of using the Moo Free Baking Drops is that they melt really nicely. You can easily melt them in the microwave or in a bowl over simmering water on the hob. For more hints and tips about melting dairy free chocolate make sure you check out my Allergy Friendly Christmas Tree Decorations post. My Allergy Friendly Chocolate Box post also offers more suggestions.
**This recipe was made using Baking Drops gifted by Moo Free Chocolates for part of their Moo Free Bake Off. The recipe and views on the product are all my own**
| Prep Time | 10 minutes |
| Cook Time | 15-18 minutes |
| Passive Time | 30 minutes |
| Servings |
biscuits
|
- 115 grams dairy free spread I used Flora Freedom
- 50 grams caster sugar
- 175 grams plain flour
- 150 grams dairy free chocolate chips I used Moo Free Baking Drops
Ingredients
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- Line a of baking tray with baking paper, and place to one side.
- In a large mixing bowl cream together the dairy free spread and caster sugar until light and fluffy. I used an electric mixer.
- Sift in the flour and add 100g of the Moo Free Baking Drops to the spread/sugar mix. Stir until the ingredients combine to form a dough.
- On a lightly floured surface, roll out the dough to 1cm thickness. I cut mine into finger shapes using a knife, but you could use cookie cutters too.
- Sprinkle with a little more caster sugar and prick the tops with a fork. Pop the chocolate chip shortbread into the fridge to chill for 30 minutes.
- Pre heat the oven to 180c whilst the shortbread chills. Remove from the fridge and pop into the oven to bake for 15-18 minutes. Once golden, remove from the oven and allow to cool on a wire rack.
- Whilst the shortbread is cooling, place the remaining Moo Free Baking Drops into a microwaveable bowl and melt in the microwave. I heated the baking drops for 30 second intervals, stirring in between, until almost melted. Then stir until the chocolate is a smooth consistency. Using a spoon, pour a little of the chocolate over half of the shortbread fingers. I coated half of my shortbread fingers, leaving the other half of the batch plain. Place on a plate lined with baking paper and pop into the fridge until the chocolate is set.
Dairy, egg, nut, and soya free. Vegan.
Makes 16 chocolate chip shortbread biscuits.
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