Chocolate Shortbread


175 g/oz 1 ½ cups plain (all purpose)flour

1 tbsp cocoa powder

50 g/ 1 ¾ oz 4 tbsp castor (superfine) sugar

150 g/ 5 ½ oz/ 2/3 cup butter, softened

50 g/ 1 ¾ oz dark chocolate finely


1.Lightly grease a baking tray (cookie sheet).

2. Place all of the ingredients in a large mixing bowl and

Beat together until they form a dough.

Knead the dough lightly.

3.Place the dough on the prepared baking tray (cookie sheet) and roll or press out to form a 20 cm/8 inch circle.

5. Bake in a preheated oven,160°C/325°f/Gas mark 3, for 40 minuets until firm and golden.

Leave to cool slightly before

Cutting into wedges. Transfer to a wire rack to cool completely.


For round shortbread cookies, roll out the dough on a lightly floured surface to 8 mm/1/3 inch thick.Cut out 7.5 cm/3 inch rounds with a biscuit (cookie) cutter. Transfer to a baking tray (cookie sheet) and bake as above. If liked, coat half the biscuit in melted chocolate

One Comment

  1. Looks amazing! The owl background is very cute! Following your blog for more recipes 🙂 I recently baked lemon bars and they were fantastic, so I highly recommend checking the recipe out


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