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30 Minute Chocolate Shortbread Recipe

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3.9 from 2 reviews

This 30 Minute Chocolate Shortbread recipe offers a rich and buttery treat with a perfect cocoa twist. Softened butter and powdered sugar are creamed together, then combined with flour, Dutch processed cocoa powder, and vanilla bean paste to create a smooth dough. The shortbread can be shaped in several ways—baked flat in a pan, cut into logs, or rolled and cut with cookie cutters—making it versatile and fun. An optional chocolate coating adds an extra indulgent layer. This recipe yields crispy, melt-in-your-mouth shortbread bars or biscuits that are lightly golden with a deep chocolate flavor, perfect for any occasion.

  • Total Time: 50 minutes
  • Yield: 30 servings

Ingredients

Shortbread Dough

  • 200 g unsalted butter, softened
  • 110 g powdered sugar (icing sugar)
  • 3 g fine salt
  • 14 g vanilla bean paste
  • 1 orange, zested (optional)
  • 290 g all-purpose flour (plain flour)
  • 40 g Dutch processed cocoa powder, sifted

Chocolate Coating (Optional)

  • 300 g dark cooking chocolate
  • 20 g vegetable oil

Instructions

  1. Whip butter and sugar: Add the softened butter, powdered sugar, salt, vanilla bean paste, and optional orange zest into a medium mixing bowl. Using an electric hand mixer or stand mixer with a paddle attachment, cream these ingredients together until the mixture is pale and fluffy, approximately 3 minutes.
  2. Add dry ingredients: Add half of the sifted flour and cocoa powder to the creamed mixture. Use a spatula to combine until a dough forms and no dry ingredients remain visible. Add the remaining flour and cocoa, mixing similarly. The dough should be soft and smooth when pressed together. If the dough feels too soft (especially on warm days), refrigerate it for 30 minutes to firm up before proceeding.
  3. To bake in a baking dish (Scottish style): Preheat the oven to 150°C (300°F) with fan off or 130°C (265°F) with fan on. Spray a 22cm x 31cm (9 x 13-inch) baking tin with cooking spray and line it with baking paper, leaving some overhang.
  4. Form the shortbread: Transfer the dough into the prepared tin. Use your hands or the bottom of a flat cup or measuring cup to press the dough flat and even, taking care not to compress it too much to avoid dense cookies.
  5. Bake initially: Bake the dough for 20 minutes. Remove from the oven while still warm and cut into 8 x 3 bars using a large knife. Dock each bar three times with a fork.
  6. Continue baking: Return the cut shortbread to the oven and bake for an additional 20 minutes or until the edges are lightly golden.
  7. Cool the shortbread: Remove the tin from the oven and allow the shortbread to cool completely. Once cooled, separate along the cut lines with a knife before serving.
  8. To form cookies into rectangles: Line two half-sheet baking trays with baking paper. Shape the biscuit dough on a work surface into a rough log roughly 20cm long, 6cm high, and 3-4cm wide. Use a bench scraper to neaten edges. Wrap lightly in plastic and chill in the fridge for 1-2 hours.
  9. Preheat oven: As before, preheat to 150°C (300°F) fan off or 130°C (265°F) fan on.
  10. Cut the biscuits: Remove chilled dough log from the fridge and unwrap. Rest for 5 minutes to soften slightly. Use a sharp knife to cut into 1cm wide biscuits. Place them spaced about 2cm apart on lined baking trays. Optionally, use the flat end of a skewer to indent decorative holes.
  11. Bake the cookies: Bake for 20 minutes or until lightly golden. Then allow the cookies to cool completely.
  12. Using cookie cutters: Divide the dough into two portions and shape into flat oval discs. Place one disc between two large sheets of baking paper and roll out to approximately 1/2 cm (0.20 inches) thick. Repeat with the other disc. Chill the rolled dough on a baking tray in the refrigerator for 1 hour.
  13. Preheat oven: Preheat again to 150°C (300°F) fan off or 130°C (265°F) fan on.
  14. Cut out cookies: Use cookie cutters to cut desired shapes from the chilled dough.
  15. Bake cut cookies: Arrange cut cookies on baking trays spaced about 2cm apart. Bake for 20 minutes. The edges will be lightly soft coming out of the oven but will firm as they cool.
  16. Prepare chocolate coating (optional): Place dark cooking chocolate and vegetable oil into a heatproof bowl. Melt in 30-second intervals in the microwave, stirring between each, or melt by placing the bowl over simmering water (double boiler method) until smooth. Let cool slightly before using.
  17. Coat shortbread in chocolate (optional): Dip cooled shortbread pieces into the melted chocolate, allowing excess to drip off. Place dipped shortbread on a tray to set before serving.

Notes

  • Ensure butter is properly softened to cream well with sugar; cold butter won’t create the right dough texture.
  • Sifting cocoa powder helps avoid lumps and ensures even distribution in the dough.
  • Chilling dough before baking helps control spread and results in better texture and shape.
  • If it’s warm, refrigerate the dough before shaping to prevent it from becoming too soft to handle.
  • Chocolate coating is optional but adds a delicious, glossy finish to the shortbread.
  • Adjust oven temperature if using a convection fan; lower heat slightly as indicated.
  • Use Dutch processed cocoa for a richer chocolate flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Scottish

Find it online: https://iamstarved.com/30-minute-chocolate-shortbread-recipe/