Go Back
+ servings
Squares of Chocolate Shortbread on a white plate
Print Recipe
No ratings yet

Chocolate Shortbread

Chocolate Shortbread biscuits are easy to make and good for tea or the lunchbox.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Teatime
Cuisine: British
Servings: 32 small squares
Author: Susie@Everyday Cooks

Ingredients

  • 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

Instructions

Preparation:

  • 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.

Notes

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