Choc-chip shortbread

On Saturday morning over breakfast I indulged in some cookbook browsing. I was tired, but had high aspirations of getting some seasonal baking done. I came across a recipe in my collection that I'd never tried, but looked easy enough for a tired Saturday's baking. It's garnered high praise at home, and one of my Facebook friends asked for the recipe, so without further ado, here it is:

Ingredients

250g butter, softened

½ cup icing sugar, sifted

½ cup brown sugar

2 ¼ cups plain flour

¼ cup rice flour

150g choc bits

1. Beat butter and sugars.
2. Stir in the flours and choc-bits into butter-sugar mixture.
3. If it's hot, you can wrap the dough in plastic wrap and rest it in the fridge for 30 minutes, I didn't need to do that with the room temperature around 18˚C.
4. Shape spoonfuls of mixture into balls and place on tray. They didn't flatten in the oven, so I'd recommend squishing them a little.
5. Bake at 180˚C for 12-15 minutes or until golden. My oven is "hot" so I used 170˚C for 12 minutes.
6. Cool on the tray for a few minutes before transferring off the tray.