All Butter Chocolate Shortbread
There’s nothing better than a biscuit with a cuppa, especially in winter when butter seems to harden the moment it leaves the fridge. These chocolate shortbread biscuits are the perfect treat—sweet, chocolatey, and with a hint of salt for balance. Swapping out some flour for cocoa is surprisingly fun, and the result is a melt-in-your-mouth biscuit that’s firm yet tender.
Makes 16-20
Hands-on Time 15 minutes (plus chilling)
Baking Time 30 minutes
Ingredients
210g unsalted butter (softened, plus extra for greasing)
¼ tsp plus a pinch fine salt
100g plus 1 tbsp caster sugar
225g plain flour
75g cocoa powder
Equipment
Scissors
Baking parchment
20cm x 20cm square cake tin
Mixing bowl
Wooden spoon
Sharp knife
Method
1. Prepare the Tin
Cut a piece of baking parchment to line the bottom and sides of the tin. Grease the tin with butter and line it with the parchment.
2. Make the Dough
In a mixing bowl, beat the butter with a wooden spoon until light and smooth.
Add the salt and 100g of sugar. Beat again until combined.
Add the flour and cocoa powder. Fold gently into the butter mixture until just combined. Avoid overworking the dough.
3. Shape and Chill
Transfer the dough into the lined tin. Break up any lumps and press the dough evenly into the tin, smoothing the top.
Chill the dough in the fridge for at least 30 minutes.
4. Bake the Shortbread
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake the shortbread on the middle shelf for 30 minutes.
5. Cut and Finish
Remove the shortbread from the oven and immediately cut it into pieces in the tin using a sharp knife.
Sprinkle a pinch of salt and 1 tbsp of sugar over the top.
6. Cool and Serve
Let the shortbread cool completely in the tin. It will harden as it cools.
Enjoy!
