About the Chocolate Chunk Shortbread
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.
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.
Step 3:
Sift in the flour and add the chocolate chunks.
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.
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
Recipe Reviews
Not bad, the cookies were quick to make and prepare, however the ccokie dough was extremely dry and the amount of sugar suggested was not enough. I had to alter the recipe by adding an egg and more caster sugar. However the final result turned out great
I have used this shortbread recipe many times, its easy to follow, simple ingredients and makes the best most raved about (by anyone who has ever tasted them) biscuits. I have also made them by substituting flour with gluten free plain flour (same amount) just adding an additional 1/4 teaspoon xanthan gum.....also delicious! Great recipe!
Crumbly, pale and delicious, added orange zest for Christmas feel, worked beautifully with the dark chocolate
Delicious and very easy to make! Would recommend adding the extra 50g of butter although I found it too salty so will be using unsalted butter next time.
I made them a little smaller than suggested and cut the baking time by about 10 mins- absolutely delicious! Sadly they’re almost all gone!
I followed the tips on previous reviews and added 50G of extra butter. They turned out really nicely and I made 30 small heart shaped biscuits. Also added some orange oil for a nice flavour! Will definitely make these again!
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