This chocolate shortbread recipe is a spin off from my last recipe, shortbread tart pastry with chocolate filling. It is a recipe based on classic shortbread made using the 1:2:3 ratio of sugar, butter and flour, but with added cocoa for a chocolaty version. The dough is versatile enough to shape into several forms, either as chocolate shortbread fingers, squares or sandwiched together to make homemade oreos. Shortbread biscuits remind me of Eat Sum Mor biscuits growing up in South Africa. I especially love making shortbread fingers and have made them on many occasions in different flavours, this is my first attempt at a chocolate version so I cannot compare results. I am however pleased with the outcome, these biscuits are crumbly and melt in the mouth like regular shortbread, only with an added chocolate taste sensation.


chocolate shortbread finger recipe

How to Make Chocolate Shortbread


Making shortbread with chocolate is no different from regular shortbread, the same recipe ratio and method apply. I used ½ cup of butter; 1/4 cup icing sugar,  ½ cup cocoa and 1 cup flour. I generally use less sugar, so opted for a quarter cup instead and used ½ cup of cocoa. For best results I recommend using butter at room temperature.

This results in a smooth dough. Cream the butter and icing until silky smooth.



 Sift in cocoa followed by flour. Work into a soft dough.



At this stage shape the dough into desired shapes. You can opt for shortbread fingers, square or rounds.


How to Make Chocolate Shortbread Fingers

To make shortbread fingers, flatten a ball of dough to approximately 1 cm, then roll out and cut into a square or rectangle form.




Place in the dough in the fridge for 30 minutes to allow it to set. Remove from fridge and slice into  thick fingers.

 
 Use a toothpick or fork to make holes for even cooking.


Bake according to instructions listed in recipe below.


For a double chocolate version, dip in chocolate or drizzle chocolate over. I used melted Lindt Balls. This accounts for the thin consistency of the chocolate. It was also a sweltering hot day, so the chocolate started to melt as soon as I took the biscuits out if the fridge.


How to Make Shortbread Squares


To make squares you can either roll the dough flat or form a roll then wrap in foil and shape into form by pressing sides. In this instance, place the roll in the fridge for 30 minutes then slice evenly before baking.


Decorate with beads, dip in chocolate or enjoy plain.

For a more creative variation, try combining chocolate and classic shortbread dough.


How to make Homemade Oreos



For a homemade Oreo like sandwich biscuit, use a round biscuit cutter to cut our rounds. sandwich with buttercream icing.

Chocolate Shortbread Recipe


Yield: 25 Shortbread fingers
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Chocolate Shortbread Recipe

Chocolate Shortbread Recipe

Prep time: 35 MCook time: 25 MTotal time: 60 M
This Chocolate Shortbread recipe adds cocoa powder into the classic shortbread ratio of ingredients to create a crumbly chocolaty version of the well loved biscuit.

Ingredients:

  • ½ cup of butter
  • 1/4 cup icing sugar
  • ½ cup cocoa
  • 1 cup flour
  • pinch of salt

Instructions:

  1. Preheat the oven to 150 degrees Celsius
  2. Add butter and icing sugar in a bowl. Cream together until smooth.
  3. Sift in cocoa powder. Combine until smooth.
  4. Sift in flour, combine to form a soft dough-
  5. Shape into form using any of the methods listed above. For shortbread fingers, place the dough in fridge before cutting into form. Poke holes to allow even cooking.
  6. Once biscuits have been shaped, bake for 25 minutes.
  7. Allow to cool before serving. Best enjoyed with a cup of tea.
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