Mini Chocolate Chip Shortbread
Buttery taste, totally plant based. Get baking with Becel®.
- Serves: 16 persons
- 1cup Becel® Salted Plant-Based Bricks
- 1cup icing sugar
- 1teaspoon vanilla extract
- ½teaspoon salt
- 2cups all-purpose flour
- 1cup mini semi-sweet chocolate chips
Step 1Preheat oven to 325 degrees F (160 degrees C).
Step 2Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
Step 3Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
Step 4Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
Step 5Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.