Servings
Font
Back
Chocolate Shortbread
5 from 12 votes

Chocolate Shortbread

Chocolate Shortbread combines buttery, crumbly shortbread dough with Dutch cocoa powder for a rich chocolate flavor. The dough is processed briefly to maintain tenderness, then pressed into a tray, scored, and topped with sugar sprinkles that add a sweet crunch. Baked until set, this treat balances soft crumbly texture with a subtle chocolate depth, ideal for teatime or dessert.

Cook Time
20 mins
Total Time
20 mins
Servings: 12
Course: Others
Cuisine: International

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

    Cup of Yum
  1. 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
  2. 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.
  3. 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.
  4. 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
  5. Chilled 10- 20 minutes before baking.
  6. Bake approximately 20 minutes. the shortbread will harden and set once cool.
  7. 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.