Quick and easy chocolate shortbread! If you want to know how to make chocolate shortbread that is melt-in-the-mouth, chocolatey and comes out perfectly every time, then this is the recipe for you!
My daughter and I first developed this recipe one weekend when we had the house to ourselves.
We had made classic shortbread cookies countless times before, so this time, we wanted to take things up a notch by flavouring them with cocoa.
The results were incredible and we’ve made them dozens of times since, always with perfect results.
This chocolate shortbread recipe is great because it keeps its shape well and has a perfectly crumbly, melty consistency along with a deeply rich chocolatey flavour.
Here’s what to do to make this chocolate shortbread recipe.
Ingredients
- 270 g (9.5 oz) plain flour
- 75 g (2.6 oz) caster sugar
- 200 g (7.1 oz) salted butter chilled
- 1 tsp vanilla extract
- 40 g (1.4 oz) cocoa powder
- 30 g (1.1 oz) chocolate drops or chunks
Equipment
Instructions
Preheat the oven to 180C (160C fan, 350F).
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.
Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.
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 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.
Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.
Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely.
Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice-cold milk!
Fun, yummy, easy, and you probably have all the ingredients in your cupboard and refrigerator already.
What do you think? Will you give this chocolate shortbread recipe a go?
More tips for perfect chocolate shortbread every time
From making to shaping, baking and decorating, here are all the tips you need to make sure you get perfect chocolate shortbread.
What does shortbread taste like?
Shortbread in general is wonderfully sweet, buttery and with a dry texture that goes especially well with a hot or cold drink.
What I love about this chocolate shortbread recipe in particular is both how chocolatey every bite is and how refreshing each creamy chocolate drop is when you bite into it. You should be able to get a little in every bite!
How can I tell when my chocolate shortbread is cooked?
Play close attention to your timer (these cookies take 12-15 minutes to make).
When you think your shortbread is ready, press your finger on the surface. It should be just firm, but not crisp or hard.
Is shortbread supposed to be hard or soft?
The answer is… shortbread is supposed to be how you prefer it best. I like these chocolate shortbread biscuits with a little chew.
Some people like a flaky crumb, others something a little more powdery. Some people like a harder biscuit, others softer. If you play around with the fat and sugar content as well as how you mix and roll your dough you’ll begin to see differences.
The texture will also change from being quite crumbly fresh out of the oven to firming up once cooled to becoming increasingly more stale.
Where does shortbread originate from? Why is it called shortbread?
Shortbread comes from Scotland and goes back several hundred years – it’s now a popular treat all over the UK and the world – you may also have noticed that many of the brands you can buy in the shop have tartan on them for this reason. It’s traditionally associated as a treat, especially around Hogmanay and Christmas.
Are these chocolate shortbread cookies healthy?
This chocolate shortbread recipe contains sugar and butter in high quantities, so while it’s delicious, it is best enjoyed in moderation as an occasional treat and as part of a balanced diet.
How should this chocolate shortbread be stored?
Once your chocolate shortbread has completely cooled, place it in a tin or other airtight container to keep it as fresh as possible.
How long will this chocolate shortbread keep? Can shortbread go off?
Once baked, cooled and placed in an airtight tin, these chocolate shortbread cookies will keep for up to 2 weeks.
Can this chocolate shortbread be frozen?
Yes, it should freeze well. Place in an airtight container between layers of baking paper and it should last at least 8 weeks.
Can this shortbread be made with margarine?
Yes it can, just make sure that the margarine you’re using has a high fat content – at least 75%.
Can this shortbread be made with salted butter?
It can, but it will – unsurprisingly – be a little bit more salty. For reference there’s generally around 1.5g of salt per 100g of salted butter and a teaspoon of salt is 5-6g.
What flour is best for shortbread? Can shortbread be made with self raising flour?
Traditionally oat flour is used, and while I haven’t tried it I can imagine it being very tasty. Combining plain flour with rice or tapioca flour is also possible. If you use self raising flour you’ll definitely notice a difference in height and texture, but the biscuits should still be delicious.
When should I chill my shortbread dough?
If your dough is becoming sticky tacky or difficult to work with then you should pop it in the fridge for 15 minutes to cool down the butter – this will change the consistency of the dough quite dramatically and make it easier to roll.
Can shortbread dough be made ahead of time? Can shortbread dough be frozen? Can I keep shortbread dough in the refrigerator?
Yes, simply wrap it in cling film or put in a ziplock bag with as much air removed as you can. It will keep in the fridge for 2 days and in the freezer for at least one month. To defrost take out of the freezer and leave in the fridge overnight,
The texture may be a little different to to shortbread dough that has been baked immediately, but I wouldn’t say one is better than the other – it depends what you like.
My shortbread is sticky. How can I roll my shortbread out?
If your shortbread is very sticky it’s best to check you’ve got your quantities correct – too much butter can be a disaster.
If your ambient working temperature is quite high the butter can start to melt very quickly, so wrap the dough in cling film as a large flat block and give it 15 minutes in the fridge.
While it’s best to lightly flour your surface a little extra flour on top that can go a long way.
Can these chocolate shortbread cookies be cut into shapes?
Yes they can! You can cut them into stars or animals or add some biscuit and cake decorations for a festive treat – Christmas tree shortbread biscuits with icing and silver baubles anyone?
Is this recipe gluten-free? Can shortbread be made with gluten free flour?
Shortbread can be made with gluten free flour, and in fact is traditionally made with oat flour, which is gluten free. If you’re using a gluten-free flour then the end results may be a little drier than usual and rolling out may be more difficult.
Also remember to check all your other ingredients are gluten-free especially the cocoa powder.
Is this chocolate shortbread recipe vegetarian?
This recipe is totally vegetarian and and super tasty.
Is this chocolate shortbread recipe vegan?
Due to the butter and chocolate drops this particular recipe isn’t, but would work very well if you substituted the butter for vegan margarine and used vegan chocolate.
Which sugar should I use in this chocolate shortbread recipe? Can I use brown/granulated/icing sugar?
Caster sugar has very fine sugar crystals which makes it ideal for quickly mixing into the dough and making for a nice uniform texture and sweetness. However, if you don’t have any caster sugar to hand granulated sugar or even light brown sugar will work. I haven’t tried a recipe like this with icing sugar, but I believe it should work – let me know if you try it!
Why did my chocolate shortbread spread?
Usually, this is the result of an incorrect oven temperature, so make sure your oven isn’t too hot or too cold, and that you got the shortbread in the oven not long after cutting.
Spreading can also be the results of of having too much butter so pay attention to the quantities you’re using.
Why is my chocolate shortbread too crumbly?
This is usually the result of not enough butter or using granulated sugar. If your dough just isn’t quite coming together then a drop of cold water should help – do a teaspoon or so at a time.
Are my shortbread cookies supposed to be dry?
While their texture will vary shortbread is certainly drier than a traditional chocolate cookie.
Why do some recipes say to prick shortbread with a fork? What is docking?
Docking essentially means pricking the pastry with a fork before baking. This is generally thought to allow the steam to escape and make sure the dough doesn’t puff up in the oven.
Why did my chocolate shortbread crack?
If you cook your shortbread on a very low heat this can cause them to crack, as can not using enough butter.
Can these chocolate shortbread cookies be iced?
Yes, they can. You could make a pipeable icing (such as royal icing) and pipe a border around the cookies, and then “flood fill” with slightly thinner icing to decorate. Or, I find the quick and easy sugar paste method I use for my Valentines Day cookies works really well.
Can you eat this chocolate shortbread while pregnant?
Yes, you eat this chocolate shortbread recipe while pregnant. There’s nothing in the recipe that should present a problem for pregnant women, unless you have been otherwise advised by your doctor.
Print for later
Here’s the recipe again in an easy to print format.
Chocolate shortbread
Ingredients
- 270 g (9.5 oz) plain flour
- 75 g (2.6 oz) caster sugar
- 200 g (7.1 oz) salted butter chilled
- 1 tsp vanilla extract
- 40 g (1.4 oz) cocoa powder
- 30 g (1.1 oz) chocolate drops or chunks
Instructions
- Preheat the oven to 180C (160C fan, 350F).
- 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.
- Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
- Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.
- 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 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.
- Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.
- Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
- Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely!
- Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice cold milk.
Video
Notes
Nutrition
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Elaine Livingstone says
the look delicious, great spelling games can be had. sadly shortbread is not the same dairy free, must be something about the butter. thanks for running the linky
suzanne3childrenandit says
I can almost smell this chocolate shortbread – yummy!
Alison says
I love these, great fun
Galina V says
Don’t they just look fun! Truly the best way to learn the alphabet, couldn’t agree more with you.
Jen @mymummyspennies says
Mmmm they look lovely, and educational too!