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.

All Butter Chocolate Shortbread
All Butter Chocolate Shortbread

Makes 16-20

Hands-on Time 15 minutes (plus chilling)

Baking Time 30 minutes

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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!

All Butter Chocolate Shortbread
All Butter Chocolate Shortbread