Name: 30-Minute Chocolate Shortbread Biscuits Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Scottish
Ingredients: 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; 300 g dark cooking chocolate; 20 g vegetable oil

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Introduction

These crumbly and buttery Chocolate Shortbread Biscuits elevate the classic cookie with rich cocoa and a smooth chocolate dip. Perfectly balanced between sweet and rich, they make an irresistible treat for any occasion.

The image shows several trapezoid-shaped chocolate cookies neatly arranged on a white marbled surface. Each cookie has two visible layers: the bottom layer is a dense, matte, dark brown chocolate cookie with three small, evenly spaced holes in the center. The top layer covers about half of the cookie at a diagonal angle, featuring a smooth, shiny, glossy dark chocolate coating that reflects light subtly. The edges of the glossy layer are clean and sharp, creating a clear contrast between the two textures. The cookies are closely placed next to each other, nearly filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
300 g dark cooking chocolate (optional, for coating)
20 g vegetable oil (optional, for coating)

Instructions

Step 1: In a medium bowl, cream the softened butter, powdered sugar, salt, vanilla extract, and orange zest with an electric mixer until pale and fluffy, about 3 minutes.
Step 2: Add half the flour and cocoa powder to the mixture. Use a spatula to blend until a dough forms with no dry ingredients visible. Add the remaining flour and cocoa and mix until smooth. If the dough feels too soft, chill for 30 minutes.
Step 3: For baking in a dish, preheat your oven to 150°C (300°F) fan off or 130°C (265°F) fan on. Grease a 22cm x 31cm baking tin and line it with baking paper leaving some overhang.
Step 4: Press the dough evenly into the tin, using hands or the bottom of a flat cup to flatten gently without over-compressing.
Step 5: Bake for 20 minutes, then remove from oven. While still warm, cut into 8 by 3 bars and dock each with a fork three times. Return to the oven and bake another 20 minutes until lightly golden.
Step 6: Let the shortbread cool completely in the tin, then run a knife along the cuts to separate the biscuits before serving.
Step 7: (Optional) For chocolate coating, melt dark cooking chocolate and vegetable oil in a heatproof bowl using 30-second bursts in the microwave or a double boiler, stirring until smooth.
Step 8: Dip cooled shortbread bars halfway into the melted chocolate, let excess drip off, and place on a tray to set before serving.

Tips & Variations

Use softened butter that is firm yet yields slightly to pressure for proper creaming with sugar.
Try chilling the dough before shaping if it feels too sticky or soft to handle easily.
For festive shapes, roll out dough between two sheets of baking paper and use cookie cutters before baking.
Swap dark cooking chocolate for milk or white chocolate for different flavor profiles.

Storage

Store the shortbread in an airtight container at room temperature for up to three days. If coated in chocolate, keep in a cool place but not refrigerated to avoid condensation. Reheat is not recommended, as shortbread is best enjoyed fresh and crisp.

How to Serve

The image shows several brown rectangular chocolate cookies, each with one half dipped in smooth, glossy dark chocolate, creating a two-tone look. The cookies have small, evenly spaced holes on their surface. In the center, three cookies are stacked, showing two thin layers of chocolate filling between three cookie layers. The cookies rest on white marbled texture, with more cookies scattered around them in the background. The shiny chocolate coating contrasts with the matte texture of the cookie base, making the treat look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but Dutch processed cocoa has a milder acidity and deeper color, which enhances the chocolate flavor. Using regular cocoa may result in a slightly different taste and texture.

How can I soften butter quickly without melting it?

Cut the butter into small cubes and leave at room temperature for about an hour, or microwave in 10-second intervals until soft but still holding shape. Avoid melting the butter completely to ensure proper creaming.