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.
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
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!
I've made these and they taste amazing. I didn't have vanilla extract so I used golden syrup and it worked out good.😛
However, they were extremely dry so I added a slight bit more butte and gave it a thorough mix in a food processor and it turned it into a dough rather than crumbles.
I definitely will be making these in the future!😃
Great recipe and really quick and easy. Much better with the extra butter to aid rolling out. Keep well if they last that long!
Made twice now and both times couldn’t roll it out as it’s too dry so had to add a splash of water or milk both times. Tastes great though!
Fantastic shortbreads! I followed a tip from another reviewer and added an extra 50g's of butter. I used dark chocolate ans zested a full orange into the mix to created dark chocolate and orange zested shortbreads! Beautiful!!!
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