Ding dong merrily on high, in heaven the bells are ringing! It’s almost December, and here at the Swettenham Arms we’re getting into the Christmas spirit. Our real log fires are lit, our comfortable cushions are plumped up and the decorations are out in force. We’ve got our seasonal festive menu waiting in the wings, and a range of Christmas events coming up for everyone to enjoy.
To get you in the mood, here’s our recipe for choc chip shortbread. This makes an ideal Christmas present, packaged in a festive box or tin, and it’s also a great standby to have in if you’re expecting lots of people over the holidays. It’s easy for children to make too, if supervised.
125g butter, softened (it must be butter and not margarine)
50g choc chips
180g plain flour
What to do:
Put the butter and sugar in a large bowl, and beat them together until smooth. Gradually work the flour in (you may have to get your hands in the bowl for this!). Once combined, stir in the choc chips.
Press the dough into a 20cm square tin or use a shortbread round, and it chill in the fridge for 20 to 30 minutes. Meanwhile, heat the oven to 180 degrees Celsius.Transfer the tin to the oven, and bake for around 20 minutes until a very pale golden-brown. Cut into pieces or wedges while still hot, then leave to cool in the tin for a few minutes before turning out onto a wire rack and breaking up.
Alternatively, get creative by rolling the dough out and cutting into festive shapes with a pastry cutter. The biscuits may only need baking for 10 to 12 minutes then, so keep an eye on them! Decorate with melted chocolate or sugar shapes to serve.
The Swettenham Arms x