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. Or if chocolate chunks aren't their thing, why not give the gift of dough? Our yummy hand-tied dough recipes including Vegan Shortbread Dough and Cherry Shortbread Dough make the perfect hand made gift.
5 ingredients7 steps
Nut Free
Ingredients
MetricImperial
125gSalted butter (softened)
60gBillington's Unrefined Golden Caster Sugar
200gAllinson's Plain White Flour
100gDark chocolate chunks (or chocolate chips)
1 tspNielsen-Massey Vanilla Extract
Utensils
2 x baking trays
Baking parchment
Bowl
Rolling pin
6cm (2.5in ) round cutter
Nutritional information per 30g serving
Energy 175cal
Fat 9.6g
of which Saturates 6g
Carbohydrates 19g
of which Sugars 8.8g
Protein 1.9g
Salt 0.17g
Method
Step 1
Preheat the oven to 150°C/130°Fan/Gas Mark 2. Grease and line a 2 baking trays with baking parchment.
Step 2
Cream together the butter, sugar and vanilla extract to make a smooth soft paste.
Ingredients for this step
125gSalted butter (softened)
60gBillington's Unrefined Golden Caster Sugar
1 tspNielsen-Massey Vanilla Extract
Step 3
Sift in the flour and add the chocolate chunks.
Ingredients for this step
200gAllinson's Plain White Flour
100gDark chocolate chunks (or chocolate chips)
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.
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.
Step 6
Place the rounds (you should have 14) on the prepared baking trays. Bake in your preheated oven for 30 minutes.
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.
31 Baker Ratings
Amazing and yummy definitely recommend! So easy and I didn't add salted butter or vanilla extract and still tastes sooo yummy really do recommend!!
Love this?
1 baker loved this!
Really easy and so so yummy. Highly recommend, especially with good quality chocolate, could probs add a little less chocolate and sugar than suggested though. Also we used unsalted butter with sea salt than salted butter.
