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Squares of Chocolate Shortbread on a white plate
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Chocolate Shortbread

Chocolate Shortbread biscuits are easy to make and good for tea or the lunchbox.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Teatime
Cuisine: British
Servings: 32 small squares
Author: [email protected] Cooks


  • 250 g butter at room temperature
  • 200 g caster sugar
  • 1 teaspoon vanilla extract (5ml)
  • 2 tablespoons cocoa powder, rounded tablespoon (30g)
  • 75 g semolina
  • 320 g plain/all-purpose flour
  • Large pinch baking soda
  • Pinch salt
  • Icing sugar to finish



  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Line the tin with baking parchment or magic liner or lightly grease with butter
  • Sieve the cocoa powder.

For the Chocolate Shortbread:

  • Beat the butter, sugar, and vanilla extract together with a hand mixer or stand mixer
  • Add the flour, semolina, sieved cocoa, baking soda, and salt and mix slowly until all the ingredients are combined
    Don’t overwork the dough or it will go oily
  • Put the dough into the baking tin and spread out, using your fingers to push it into the corners. Flatten with the back of a spoon then use the edge of the spoon to pull down any excess from the sides of the tin
  • Cook the shortbread for 30 minutes or until firm to the touch
  • While it's still hot, cut the shortbread carefully into 16 fingers or 32 squares
  • Cool for about 20 minutes in the pan and remove to a wire cooling rack until completely cool
  • Dust with icing sugar before serving.


EverydayCooks tips:

  • You could cut the biscuits into 16 fingers if you want a larger piece
  • If you don't have any semolina, add the extra weight in flour
  • Store for up to a week in an airtight tin