Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

30 Minute Chocolate Shortbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 30 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Scottish

Description

This 30 Minute Chocolate Shortbread recipe is a quick and delicious treat that combines buttery shortbread with rich cocoa flavor. Easy to prepare with simple ingredients, it offers versatile shaping options including bars, rectangles, or cookie cutter shapes, and an optional decadent dark chocolate coating for an added indulgence.

Ingredients

Units Scale

Shortbread Dough

  • 200 g unsalted butter (softened)
  • 110 g powdered sugar (icing sugar)
  • 3 g fine salt
  • 14 g vanilla extract
  • 1 orange zest (optional)
  • 290 g all-purpose flour (plain flour)
  • 40 g Dutch processed cocoa powder (sifted)

Chocolate Coating (Optional)

  • 300 g dark cooking chocolate
  • 20 g vegetable oil

Instructions

  1. Whip butter and sugar: Add softened butter, powdered sugar, salt, vanilla extract, and optional orange zest into a medium mixing bowl. Use an electric hand mixer or stand mixer with paddle attachment to cream together until pale and fluffy, about 3 minutes.
  2. Add dry ingredients: Add half of the sifted flour and cocoa powder to the bowl, mixing gently with a spatula until a dough forms with no dry bits visible. Then add the remaining dry ingredients and mix until dough is soft and smooth. If dough is too soft, refrigerate for 30 minutes to firm up.
  3. Prepare baking dish (Scottish style bars): Preheat oven to 150°C/300°F (fan off) or 130°C/265°F (fan on). Spray a 22cm x 31cm (9×13 inch) baking tin with oil spray and line with baking paper, leaving some overhang.
  4. Form and bake bars: Press the dough evenly into the baking tin using hands or the bottom of a flat cup. Be gentle to avoid dense cookies. Bake for 20 minutes, then remove and cut into 8 bars while warm. Dock each bar 3 times with a fork. Return to oven and bake for 20 more minutes or until lightly golden.
  5. Cool and separate: Cool shortbread completely in the tin, then run a knife over cuts to separate bars before serving.
  6. Form rectangular cookies: Line two half-sheet baking trays with baking paper. Shape dough on work surface into a rough log about 20cm long, 6cm high, and 3-4cm wide, flattening sides evenly. Wrap in plastic and chill for 1-2 hours.
  7. Preheat oven: Set oven to 150°C/300°F (fan off) or 130°C/265°F (fan on).
  8. Cut biscuits: Remove dough log from fridge, unwrap, and let soften for 5 minutes. Cut into 1cm wide biscuits and place 2cm apart on baking trays. Optionally, use the flat end of a skewer to decorate with indentations.
  9. Bake cookies: Bake for 20 minutes or until lightly golden. Cool completely on trays.
  10. Form cookies with cutters: Divide dough into two and shape each into a flat oval. Place one dough disc between two large pieces of baking paper and roll out to about 1/2 cm thickness. Repeat with second disc.
  11. Chill rolled dough: Chill rolled dough on large baking trays for 1 hour.
  12. Cut out shapes: Use cookie cutters to cut out shapes from the chilled dough. Place on trays spaced 2cm apart to allow spreading.
  13. Bake shapes: Bake at 150°C/300°F (fan off) or 130°C/265°F (fan on) for 20 minutes. Cookies will be slightly soft initially and firm up upon cooling.
  14. Prepare chocolate coating (optional): Combine dark cooking chocolate and vegetable oil in a heatproof bowl. Melt in the microwave in 30-second intervals, stirring until smooth, or melt over gently simmering water (double boiler method). Cool slightly before use.
  15. Coat biscuits in chocolate (optional): Dip cooled shortbread bars or cookies into melted chocolate, allowing excess to drip off. Place on baking tray and let chocolate set before serving.

Notes

  • Butter should be softened but not melted for best creaming results.
  • Sift cocoa powder to avoid lumps in the dough.
  • Dark cooking chocolate with good quality improves coating flavor and texture.
  • If dough is too soft to handle, chilling helps firm it up for shaping and cutting.
  • Docking bars before the second bake helps prevent bubbling and promotes even baking.
  • Chocolate coating is optional but adds a rich finish to the shortbread.

Find it online: https://yumrecipesfood.com/30-minute-chocolate-shortbread-recipe/