Chocolate Shortbread
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
12
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Course
Others
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Cuisine
International
Chocolate Shortbread
Description
This Chocolate Shortbread recipe uses icing sugar, unsalted butter, dark Dutch cocoa powder, and plain flour blended gently into a dough. The quick pulse minimizes dough warmth, preserving a tender texture. Pressing it evenly into a lined tray creates a uniform thickness, and scoring the dough before baking allows for easy portioning once set.
Adding silver and colored sprinkles on top not only lends visual appeal but also provides a crunchy texture contrast. Baking produces a firm yet delicate shortbread that softens slightly as it cools.
The finished shortbread is best served once entirely cooled and cut into fingers or smaller pieces, offering a balanced sweetness with chocolate richness. It pairs well with tea or coffee.
A gluten-free option can be made by substituting almond meal and gluten-free flour as per the notes.
Ingredients
- 150 gm icing sugar 1 cup, pure
- 200 gm butter unsalted chopped
- 100 gm Dutch cocoa powder dark Dutch
- 100 gm plain flour
- 2 Tablespoons silver sprinkles
- 2 Tablespoons Coloured sprinkles
Instructions
- Put all of the ingredients into a food processor and blitz till they gather into a ball. No longer as the dough will get warm and possibly tough. Just combine
- Push into a paper lined brownie tray. Push the dough evenly to the edges. I used the base of a glass to smooth the rough bits.
- Mark out the size that you would like to cut the dough with a knife. This will be cut when the shortbread is baked. 12 fingers or smaller pieces.
- Sprinkle the dough with a selection of sprinkles or coloured sugar. Push gently into the dough to ensure they stick. This also creates a nice crunch
- Chilled 10- 20 minutes before baking.
- Bake approximately 20 minutes. the shortbread will harden and set once cool.
- Cool completely before turning out and cutting
Notes
- Process dough just until combined to avoid warmth that can toughen the shortbread.
- Chilling the dough before baking helps set the shape.
- For a gluten-free version, substitute with almond meal and gluten-free flour as noted.
- Cool completely before cutting to maintain structure.
User Reviews
Overall Rating
5
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