Chocolate Shortbread

The melt in your mouth feeling of shortbread with a burst of chocolate flavour – these go well with a lovely warm drink, or simply devour them on their own This is a very straight forward recipe, and ready in just 35 minutes.

Chocolate Shortbread
Serves: 24
Prep time: 
Cook time: 
Total time: 
  • 125 g butter, softened
  • ⅓ cup caster sugar
  • ½ teaspoon vanilla essence
  • ¾ cup plain flour
  • ¼ cup cocoa powder
  • 1 tablespoon caster sugar, extra
  1. Cream together the butter, sugar and vanilla until light and fluffy. Stir in sifted flour and cocoa and mix just until a soft dough forms.
  2. Shape the dough into a log approx 10 - 12cm long then roll it in the extra tablespoon of caster sugar.
  3. Chill until firm then cut ½ cm thick slices and place them on lightly greased baking trays.
  4. Bake in a moderately hot oven 190°C for 15 minutes or until dry to the touch and light golden brown around the edges.
  5. Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely.
  6. Store in an airtight container until required.
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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