Chocolate Shortbread

Sometimes we just need something chocolatey and sweet, and these little shortbreads don’t disappoint. I got this recipe from one of my ‘Great British Bake Off’ cookery books. There are 2 chocolate shortbread recipes I use from these books, this recipe is for individual round biscuits, the other (will post shortly) is to make a round cake type biscuit and then section off into smaller triangles. These round shortbreads are very chocolately and with the crunchy bite of sugar coating the rim of each biscuit they hit the spot. Beware, one is rarely enough.


  • 100g unsalted butter, cut into cubes, at room temperature
  • 50g caster sugar
  • 110g plain flour
  • 40g cocoa powder
  • 2 tbsp demerara sugar, plus a little extra for sprinkling
  1. Preheat your oven to 160 fan. Put the soft butter and caster sugar into a mixing bowl and beat together with a wooden spoon (or electric mixer if you have one) for a few minutes until creamy and fluffy.choc-shortbread-mix
  2. Add the flour and cocoa powder to the bowl and mix well together until the chocolate colour is uniform throughout. You are aiming for the dough to thicken and become similar to cookie dough. I find it easier after a little while of mixing to use your hands as the mix warms ups and changes consistency and binds better this way.
  3. Put a sheet of cling film onto a wooden/chopping board and tip your dough onto here, shaping it into a log roughly 15 cm x 5 cms wide. Scatter the demerara sugar in an even layer onto the cling film. Roll your dough log into the sugar to fully coat the outside, you can use your fingers to stick any leftover bits of sugar onto the dough.
  4. Carefully cut across your dough log to make about 12-15 slices with a sharp knife. Lay the individual slices onto a lined baking sheet, allowing room for them to spread.
  5. Bake in the oven for about 20 minutes, when the biscuits are slightly darker around the edges. Remove the baking sheet from the oven and allow the biscuits to cool whilst on the baking tray.
  6. Once cooled, you can sprinkle with more sugar (or icing sugar if you prefer). Can be stored in an airtight tin for up to 4 days.

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