Servings: Makes 25 to 30 shortbread biscuits
Keywords: Chocolate chips biscuits, Valrhona
Ingredients
- 105g brown sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3g Thyme
- 15g Multi-flower honey
- 240g Creamed butter
- 100g Eggs
- 245g Strong flour or wholemeal flour
- 6g Baking powder
- 140g Valrhona Dark Chocolate Chips
Steps
Biscuits
- Mix the butter, sugar, citrus zest, thyme and honey until smooth.
- Then add the eggs and mix.
- Add the flour and baking powder (which you have sifted together in advance). Mix.
- Finish by adding the dark chocolate chips to this mixture.
Assembly
- Spread the mixture between 2 sheets of greaseproof paper to a depth of 4 to 5mm. Put in the freezer for 1 hour.
- Remove the greaseproof paper, cut into the desired shape using a cutter and sprinkle on a light covering of thyme.
- Place the biscuits on a baking sheet lined with greaseproof paper.
- Bake in a fan-assisted oven at 150-160°C for 15 minutes.
Chef's Tips
These biscuits can be stored for about 10 days in a metal container. To enhance their aroma, a thyme-scented honey is your ideal choice.