Mini Chocolate Chip Shortbread
Buttery taste, totally plant based. Get baking with Becel®.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 1cup Becel® Salted Plant-Based Bricks
- 1cup icing sugar
- 1teaspoon vanilla extract
- ½teaspoon salt
- 2cups all-purpose flour
- 1cup mini semi-sweet chocolate chips
Instructions
Step 1
Preheat oven to 325 degrees F (160 degrees C).Step 2
Beat 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 3
Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.Step 4
Divide 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 5
Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.