These crumbly and buttery chocolate shortbread biscuits take cookies to a whole new level! Infused with rich chocolate and topped with a delicious chocolate coating, they’re the perfect combination of sweet and savory. Whether you’re enjoying them on a cozy afternoon or sharing with friends, these cookies are sure to be a hit. The best part? They’re easy to make and come together in just 30 minutes!
Why You’ll Love This Recipe
These chocolate shortbread cookies are the ultimate treat for chocolate lovers. The dough is buttery and crumbly, while the chocolate coating adds an extra layer of indulgence. With the option to shape the dough into rectangles, use cookie cutters, or bake them in a baking dish, you can customize them to your liking. Whether you’re looking for a simple yet elegant dessert or a festive treat for special occasions, these cookies are guaranteed to impress.
Ingredients
For the Shortbread:
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200 g unsalted butter, softened (see notes)
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110 g powdered sugar (icing sugar)
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3 g fine salt
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14 g vanilla extract
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1 orange zested (optional)
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290 g all-purpose flour (plain flour)
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40 g Dutch-processed cocoa powder, sifted (see notes)
For the Chocolate Coating (Optional):
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300 g dark cooking chocolate (see notes)
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20 g vegetable oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Shortbread
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Whip the Butter and Sugar:
In a medium-sized mixing bowl, add softened butter, powdered sugar, salt, vanilla extract, and orange zest (optional). Using an electric hand mixer or stand mixer with a paddle attachment, cream the ingredients together until pale and fluffy, about 3 minutes. -
Add Dry Ingredients:
Sift the cocoa powder and half of the flour into the butter mixture. Mix using a spatula until the dough starts to form and no dry ingredients are visible. Add the remaining flour and mix again. The dough should be soft and smooth when pressed together. If the dough is too soft to work with (especially on warm days), chill it in the fridge for 30 minutes. -
Preheat the Oven:
Preheat your oven to 150°C (300°F) without the fan, or 130°C (265°F) with the fan. If you’re baking in a baking dish, spray a 22cm x 31cm (9 x 13-inch) baking tin with oil and line with baking paper, leaving some overhang. -
Shape the Dough (Option 1 – Baking Dish):
Pour the dough into the prepared tin. Use your hands or the bottom of a measuring cup to press the dough flat and evenly into the pan. Be gentle so the cookies don’t become too dense. Bake for 20 minutes, then cut into 8 x 3 bars while still warm. Use a fork to dock each bar 3 times. Return the shortbread to the oven for another 20 minutes, or until lightly golden. -
Shape the Dough (Option 2 – Biscuits):
If you prefer individual biscuits, shape the dough into a log on your work surface. Form it into a neat rectangle about 20cm in length, 6cm in height, and 3-4cm in width. Wrap in plastic and chill for 1-2 hours. After chilling, cut the dough into 1cm wide biscuits. Place on baking trays, spacing them 2cm apart. Optionally, use a skewer to make decorative holes in the cookies. Bake for 20 minutes or until lightly golden. -
Shape the Dough (Option 3 – Cookie Cutters):
Roll out the dough between two sheets of baking paper to about ½cm thickness. Chill the rolled dough in the fridge for 1 hour. Preheat the oven as instructed above. Cut out the cookies using your favorite cookie cutters, and bake for 20 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool.
Chocolate Coating (Optional)
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Prepare the Chocolate:
Melt the dark cooking chocolate and vegetable oil in a heatproof bowl, either in the microwave (30 seconds at a time, stirring each time) or over a pot of gently simmering water (double boiler method). Allow the melted chocolate to cool slightly before dipping. -
Dip the Shortbread:
Dip some or all of the cooled shortbread biscuits into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies on a baking tray lined with parchment paper and let the chocolate set.
Cooling
Allow the shortbread to cool completely before serving. Once cooled, the cookies will have a delightful crunch with the added richness of the chocolate coating.
Servings and Timing
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Servings: 30 biscuits (depending on the size)
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Prep Time: 5 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add Nuts: Chop up some roasted hazelnuts, almonds, or pistachios and sprinkle them over the chocolate-coated cookies for added texture and flavor.
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Use Milk Chocolate: For a sweeter and creamier chocolate flavor, use milk chocolate instead of dark chocolate.
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Flavored Shortbread: Try adding a teaspoon of cinnamon or a little lemon zest in place of the orange zest for a different aromatic twist.
Storage/Reheating
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Storage: Store the shortbread in an airtight container at room temperature for up to 3 days.
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Freezing: You can freeze the unbaked dough logs for up to 3 months. Slice and bake directly from the freezer, adding an extra few minutes to the baking time.
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Reheating: If desired, warm up the cookies for a few minutes in the oven at 150°C (300°F) to restore their freshness.
FAQs
1. Can I make this recipe dairy-free?
Yes, you can substitute the butter with a plant-based butter alternative, and use dairy-free dark chocolate for the coating.
2. Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular unsweetened cocoa powder, but Dutch-processed cocoa powder has a smoother flavor and darker color, which will enhance the chocolate taste of the cookies.
3. How do I know when the shortbread is done baking?
The shortbread should be lightly golden at the edges. For biscuits, they should be firm to the touch once baked, and for the bars, they should hold their shape after cooling.
4. Can I add flavorings to the chocolate coating?
Yes, you can infuse the melted chocolate with a little bit of vanilla extract, orange extract, or even a splash of liqueur (like Grand Marnier or Chambord) to complement the flavor of the shortbread.
5. How can I prevent the cookies from becoming too soft?
Ensure that the dough is well-chilled before baking, as this helps the cookies hold their shape. Also, avoid overmixing the dough, as it can lead to softer cookies.
6. How do I make the shortbread more crumbly?
For a more crumbly texture, reduce the amount of butter slightly or bake the cookies at a lower temperature for a longer period, which will dry them out a bit.
7. Can I add a filling to these cookies?
Yes, you can sandwich two cookies together with a layer of jam, chocolate ganache, or even a caramel filling for a delightful treat.
Conclusion
These 30-minute chocolate shortbread biscuits are a perfect balance of rich chocolate, buttery crunch, and a melt-in-your-mouth texture. Whether you choose to coat them in chocolate or enjoy them plain, these cookies are sure to be a favorite at any gathering. With quick prep and versatile options, they’re perfect for satisfying your sweet cravings or impressing your guests with minimal effort. Enjoy these irresistible treats anytime!
Print
30 Minute Chocolate Shortbread Recipe
- Total Time: 30 minutes
- Yield: 30 biscuits (depending on shape)
- Diet: Vegetarian
Description
These Chocolate Shortbread Biscuits are rich, crumbly, and irresistibly buttery, taking your cookies to the next level. The addition of dark chocolate coating makes them extra indulgent! Whether you’re preparing them for a cozy afternoon or as a homemade gift, these biscuits are quick to make and offer a melt-in-your-mouth texture with a perfect balance of sweetness and chocolate flavor.
Ingredients
For the Shortbread:
200 g unsalted butter, softened
110 g powdered sugar (icing sugar)
3 g fine salt
14 g vanilla extract
1 orange, zested (optional)
290 g all-purpose flour (plain flour)
40 g Dutch processed cocoa powder, sifted
For the Chocolate Coating (optional):
300 g dark cooking chocolate
20 g vegetable oil
Instructions
Prepare the Shortbread Dough:
In a medium-sized mixing bowl, beat together softened butter, powdered sugar, fine salt, vanilla extract, and orange zest (if using). Use an electric hand mixer or stand mixer with the paddle attachment to cream the mixture for about 3 minutes until pale and fluffy.
Sift cocoa powder and add half along with half of the flour to the butter mixture. Mix with a spatula until no dry ingredients remain. Add the remaining flour and cocoa powder, mixing until a soft, smooth dough forms. If the dough is too soft, refrigerate for 30 minutes to firm it up.
Baking Instructions (Scottish Style):
Preheat the oven to 150°C (300°F), or 130°C (265°F) if using a fan oven.
Grease and line a 22 cm x 31 cm (9 x 13-inch) baking dish with baking paper, leaving some overhang for easy removal.
Press the dough evenly into the dish. Use a flat cup or measuring cup to smooth out the surface.
Bake for 20 minutes. While the dough is still warm, cut it into 8 x 3 bars. Dock each bar with a fork 3 times and return to the oven for another 20 minutes until lightly golden.
Let the shortbread cool completely in the dish before gently separating the biscuits with a knife.
Alternative Shaping (Rectangular Biscuits):
Roll the dough into a log shape (about 20 cm in length, 6 cm in height) and chill it in the fridge for 1-2 hours.
After chilling, cut the dough log into 1 cm wide biscuits. Bake at 150°C (300°F) for 20 minutes, allowing them to cool completely.
Cookie Cutter Method:
Roll the dough into two flat discs between two pieces of baking paper. Chill the rolled dough in the fridge for 1 hour.
Preheat the oven to 150°C (300°F), or 130°C (265°F) with a fan. Use cookie cutters to cut out your desired shapes.
Bake for 20 minutes, and let the biscuits cool until firm.
Chocolate Coating (Optional):
Melt dark cooking chocolate and vegetable oil in a heatproof bowl using a microwave in 30-second intervals or by placing the bowl over simmering water. Stir until smooth.
Dip the cooled shortbread into the melted chocolate, allowing the excess to drip off. Place the coated biscuits on a baking tray lined with baking paper to set.
Notes
Softened Butter: Make sure the butter is softened properly by leaving it out at room temperature for about an hour, or microwaving it in short bursts for 10 seconds.
Dutch Processed Cocoa Powder: Use high-quality cocoa for a deeper chocolate flavor. Dutch cocoa is ideal for its rich color and flavor.
Storage: These shortbread biscuits can be stored in an airtight container for up to three days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
