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Chocolate Chunk Shortbread

Makes a good size batch great for sharing with my daughter's school friends

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225g plain flour

85g cornflour

150g milk chocolate or plain chocolate chunks or chips

225g butter, softened plus extra for greasing if needed

115g caster sugar


Preheat the oven to 180°C/350°F/Gas Mark 4.   I don't tend to grease my baking sheets, maybe if they were a bit older then I might think about greasing them with butter.  Sift together the flour and cornflour and set aside.

Put the butter and sugar into a bowl and beat with a wooden spoon until pale and creamy - I always use my food mixer.  Gradually stir in the flour and cornflour and mix to a soft dough - does require a bit of working. Chill in the fridge for 30 minutes.

Lightly dust a work surface with cornflour and gently roll out the dough to a thickness of 1cm.   Using a 5.5cm round cutter - as it was valentines weekend I used a heart shape cutter, re-rolling the dough as necessary.  Place the rounds onto the baking sheets.   Bake in a preheated oven for 15-20 minutes, or until golden brown.  Leave to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.


Tags: Biscuits Chocolate

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can you share me the flour u use?

george 29 October 2017


Hi George I use Shipton Mill's Cake and Pastry flour

MS DENISE HOLLAND 30 October 2017

They are not gluten free



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