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Chocolate Chunk Shortbread

Quick and easy

17 Reviews

  • Nut free

About the bake

How to make shortbread isn't as big a mystery as you would think. Once you have mastered the basic technique of shortbread you can add a personal touch mixing and matching different flavours and additions. 

We love this Chocolate Chunk Shortbread recipe as it is the equivalent of shortbread chocolate chip cookies...but with all the added buttery goodness. 

Whether you make these as shortbread rounds or shortbread fingers these biscuits are perfect for dunking and munching at your next coffee and chat up with friends. They also make a fabulous homemade gift that your loved ones are sure to remember.  

40Total Time
10Prep Time
30Bake Time
14Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 150°C/130°Fan/Gas Mark 2. Grease and line a 2 baking trays with baking parchment.

  2. Step 2:

    Cream together the butter, sugar and vanilla extract to make a smooth soft paste.

  3. Step 3:

    Sift in the flour and add the chocolate chunks.

  4. Step 4:

    Bring together with a wooden spoon and then your hands to make firm dough. Don't overwork it or the shortbread will be tough.

  5. Step 5:

    Turn the dough out onto a floured surface and roll it out a quarter at a time until it is 5mm thick. Cut into rounds using a 6cm/2 ½ inch round cutter.

  6. Step 6:

    Place the rounds (you should have 14) on the prepared baking trays. Bake in your preheated oven for 30 minutes.

  7. Step 7:

    After 30 minutes the shortbread should still be pale. Remove from the oven and cool on the tray for 5 minutes before removing to a wire rack to cool completely.

Ingredients

    • 125g Salted butter (softened)
    • 60g Billington's Unrefined Golden Caster Sugar
    • 200g Allinson's Plain White Flour
    • 100g Dark chocolate chunks (or chocolate chips)
    • 1 tsp Nielsen-Massey Vanilla Extract

Utensils

  • 2 x baking trays
  • Baking parchment
  • Bowl
  • Rolling pin
  • 6cm (2.5in ) round cutter

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