Chocolate Shortbread – a delicious recipe with flour, cornflour, sugar, butter, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300F and flour 2 baking trays
2
In a large bowl, sieve together the plain flour, the cornflour and the confectioner's sugar. Mix well.
3
Dice the butter and rub into the flour/sugar mix.
4
Bring the mixture together to form a ball and roll out onto a floured surface to about 1cm thickness.
5
Use a small cutter (I use a star) as the shortbread is quite rich. Place the cut shapes onto your floured baking trays.
6
Bake for 15-20mins or until golden brown. Allow to cool slightly before removing and place on a wire cooling tray.
7
Meanwhile heat up your cooking chocolate and when the shortbread is cool simply drop it in and allow to set.
8
Enjoy!
887
kcal
Calories
54
g
Fat
94
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/4 pound plain flour, 4 ounces cornflour, 5 ounces confectioner's sugar, 1/2 pound salted butter, and more.
Yes, Chocolate Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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