Quick and easy chocolate shortbread

Miss J and I had the house to ourselves this weekend, so we had time for baking fun. We kicked off with some basic chocolate shortbread.

The first batch out of the oven kept its shape well and had a perfectly crumbly, melty consistency and a lovely rich chocolatey flavour, so we decided to take our new letter and number cutters for a spin and these are the results. Fun, eh? What better way to explore the alphabet than by eating it?!

Here’s what to do to make this chocolate shortbread…

Ingredients

• 270g (9.5 oz) plain flour
• 75g (2.6 oz) caster sugar
• 150g (5.3 oz) unsalted butter, chilled
• 1 tsp vanilla extract
• 40g (1.4 oz) cocoa powder
• 2.5 tbsp water
• Biscuit cutters

Instructions

1. Put the flour, sugar and cocoa in a large bowl and stir well
2. Cube the butter and add to the bowl
3. Rub the mix through until you get an even crumb
4. Cut in the vanilla extract and a tbsp of water with a round knife
5. Add more water (up to 2.5 tbsp total) if needed until you can work the mix into a very short dough
6. Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes
7. Roll the dough to 1/4 inch thick and cut out your biscuits
8. Bake a non-stick stray at 180C (160C fan assisted, 350F) for 8 mins for the little letters, or 15 minutes for 10cm discs, until firm if pressed
9. Cool completely on a wire rack and then…EAT!

Here’s the recipe again in an easy to print format.

Chocolate shortbread

Author: Emily Leary

This chocolate shortbread has a perfectly crumbly, melty consistency and a lovely rich chocolatey flavour.

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

• 270 g plain flour
• 75 g caster sugar
• 150 g unsalted butter chilled
• 1 tsp vanilla extract
• 40 g cocoa powder
• 2.5 tbsp water
• Biscuit cutters

Instructions

• Put the flour, sugar and cocoa in a large bowl and stir well
• Cube the butter and add to the bowl
• Rub the mix through until you get an even crumb
• Cut in the vanilla extract and a tbsp of water with a round knife
• Add more water (up to 2.5 tbsp total) if needed until you can work the mix into a very short dough
• Turn the dough out on to a floured surface - it's a bit too squidgy, wrap and chill it for 10 minutes
• Roll the dough to 1/4 inch thick and cut out your biscuits
• Bake a non-stick stray at 180C (160C fan assisted, 350F) for 8 mins for the little letters, or 15 minutes for 10cm discs, until firm if pressed
• Cool completely on a wire rack and then...EAT!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Cookies

Keywords: biscuits, chocolate, shortbread

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Fun, yummy, easy, and you probably have all the ingredients in your cupboard already :) What do you think?

Looking for more cookies and cakes to make? Try these sweetcorn and white chocolate cookies with a blackberry glaze.