Simply Scrumptious

Just 3 ingredients to make these delicious melt in the mouth shortbread thins. Not so healthy though, none the less they go down a treat with a hot afternoon cuppa INGREDIENTS 24g caster sugar 34g butter, sofened 44g plain flour METHOD Beat together the caster sugar and butter in a small bowl until pale and smooth. Sift the flour into the mixture, mix until all is combined and use your hands to bring the dough together Roll the dough into a sausage shape, wrap tightly in some cling film and pop in the fridge for at least an hour or until the dough is solid Preheat your oven to 200ºc / 180º fan and line a baking tray Unwrap the cling film and slice the sausage into rounds, approx 8mm in thickness. Place onto your lined baking tray and bake for approx 15 minutes or until the edges are beginning to turn brown/golden Leave to cool for 5 minutes then transfer to a wire rack to cool completely 

Man size Chocolate Chip Buttery Shortbread - can you handle it? Only 4 basic ingredients needed! INGREDIENTS 24g caster sugar 34g butter, softened 44g plain flour Chocolate chips (quantity you decide) METHOD Beat together the sugar and butter in a small bowl until pale and smooth. Mix in the flour until all is combined, you may have to use your hands to bring the dough together Roll the dough into a ball, place on your baking tray and flatten until the dough is about 1½cm in thickness and then refrigerate for at least an hour or until the dough is nice and firm Preheat your oven to 200ºc / 180º fan Place in the oven on the middle shelf and bake for approx 15 minutes or until the edges are beginning to brown Leave to cool on tray for 5 minutes then transfer to wire cooling rack

Makes approx 14 shortbread's INGREDIENTS 100g castor sugar 200g butter, softened 300g plain white flour 1/4 cup of chocolate chips METHOD 1. Preheat oven to 200c / 180 fan / gas 6 and line a baking tray with baking paper 2. Beat together the sugar and butter in a large mixing bowl until light and fluffy. 3. Stir in half the flour until combined, then add the remaining flour and use your hands to bring it all together 4. Add your chocolate chips and continue to use your hands to bring the dough into a rough ball 5. Roll your dough into a fat sausage shape, roughly 5cm in diameter. Wrap your dough tightly in some clingfilm, and place in the fridge for a minimum of an hour or until solid 6. Unwrap your dough and slice your dough into 14 rounds, place on your prepared baking tray and bake in oven on middle shelf for approx 15-20 minutes, or until edges are beginning to go brown, but the tops of biscuits remain pale 7. Leave to coo...