• Cut the Stork into rough squares and place into a mixing bowl. Add the caster sugar to the bowl too.

  >This is to make it easier to whisk at the next stage
  
• Cream the butter & sugar until smooth and fluffy.

  >Whisk with an electric hand whisk for about 30 seconds. Don't cut this time short because (1) it creates a creamy shortbread and (2) it warms up the butter which makes the next stage easier!

  >You could also use a wooden spoon but you'll have to really go for it!!
  
• Add the flour and whisk again. It'll start resembling breadcrumbs like the first picture. Keep whisking and it will then form bigger lumps like the second picture. Stop at this point!

  >Don't worry about sieving the flour - just tip it in ;)

  >There should be no white flour showing by the time you've finished this stage, it should be all mixed in
  
• Add your chocolate chips and stir through so they are roughly evenly distributed.
• Use your hands to press the mix together into a big ball.

  >If its still quite crumbly, you might find it easier to make several balls.
• Transfer the shortbread dough to a big piece of cling film

  >*Pic hasn't got the choc chips but I just wanted to show you what I meant!

  >Don’t worry if its falling apart a little, it'll firm up in the fridge

  >I go for a sausage shape as it chills more evenly in the fridge than a big ball
  
• Wrap it up tightly. Put it in the fridge for at least an hour to firm up.
  

Baking

• Pre-heat your oven to 175oC (fan).
• Remove from the fridge, remove the cling film & take a lump of the dough.

  >It's easiest to do the next bit with about 1/2 or 1/3 of the dough at a time.
• Dust your hands in flour. Play with the lump of dough, moulding into a smooth ball.

  >You can be quite heavy handed with it here, play with it like its playdough!
• Scatter some flour over the worksurface. Place the ball the surface, use the palm of your hand to flatten slightly and then bash with a rolling pin to flatten a little more

  >Bashing with the rolling pin helps to stop the shortbread dough from falling apart. This is my fave top tip for this recipe! It makes the dough so much easier to work with.
• Add some flour to your rolling pin and roll out until its about 2cm thick. Cut out your shapes into rough triangles with a knife - don't worry about being neat! The Starbucks ones aren't!!

  >If you'd rolled too thin, don't worry just gather the dough together and start again! Add more flour to the rolling pin, work surfaces and your hands.

  >You won't be able to cut through a chocolate chip so the edges of your triangles might not be perfectly neat. Rough is fine! But equally, you can use your fingers to neaten them up a little if you'd like!
• Place on a baking tray lined with baking paper, a few cm apart from each other. Place in the oven for 15 mins, until the edges are just browning.

  >You may want to spin your baking tray about 10 minutes into the cooking time. Most peoples ovens are hotter at the back than the front (or vice versa!), so rotating the tray will give the biscuits a nice even colour.
  
• Remove and leave ON THE TRAY until cool.

  WARNING: if you try to move them before they have cooled, they’ll probably crumble. Don't be tempted to push them around on the tray either!! Just leaaaave them!!!Eat!!!