Chocolate Shortbread
Rich, homemade Chocolate Shortbread. Divine cocoa flavour is celebrated in this buttery, crumbly, and slightly salted chocolate shortbread recipe. Made in one bowl AND no chilling!
Servings 12
Ingredients
- 200 g butter (salted or unsalted) softened
- 100 g caster sugar
- 260 g plain flour
- 40 g cocoa powder
- Pinch of salt omit if using salted butter
Instructions
- Preheat oven to 180°C / 160°C / 350°F / Gas Mark 4. Lightly grease a 20cm cake tin with extra butter.
- Cream the butter for a minute to soften. Now add the sugar and cream for a further 2 minutes until lightened in colour and fluffy.
- Add the flour, cocoa powder, and the pinch of salt (if using), and mix until a dough comes together - don't over work the dough, just mix until there's no visible specks of flour remaining.
- Transfer the shortbread dough to the greased cake tin and press down until compact. Score into 12 triangles, making sure you don't slice all the way through. Prick each piece of shortbread once or twice with a fork, and bake the shortbread for 25-30 minutes until the top is firm to the touch - mine was in the oven for a full 30 minutes.
- Once baked, allow the shortbread to cool in the tin. Remove from the tin and sprinkle with a little extra caster sugar/or icing sugar if you prefer. Slice into 12 triangles and serve. The shortbread will keep for up to 1 week, stored in an airtight container/or a covered plate.