Chocolate shortbread

Sweet, crumbly and utterly indulgent, enjoy a piece of this beautiful chocolate shortbread with a cuppa for morning or afternoon tea. Or, make it for your loved ones - it's the perfect gift for Christmas or birthdays.

  • 1 hr 10 mins preparation
  • Makes 6
  • Print


Chocolate shortbread
  • 250 gram unsalted butter, softened
  • 1 cup (160g) icing sugar mixture
  • 2 teaspoon vanilla extract
  • 1 1/4 cup (185g) plain flour
  • 1/2 cup (100g) rice flour
  • 1/3 cup (35g) cocoa powder
  • 1/4 cup (55g) coffee crystals (sugar)


Chocolate shortbread
  • 1
    Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with baking paper.
  • 2
    Beat butter, icing sugar and extract in a small bowl with an electric mixer until light and fluffy; transfer mixture to a large bowl. Stir in the sifted flours and cocoa in two batches. Turn the dough onto a lightly floured bench and knead lightly for 5 minutes.
  • 3
    Divide mixture into six equal portions. Use your hands to press each dough portion into a 12cm round. Mark each shortbread round into 6 wedges with the back of a large knife, then prick with a fork. Use your finger tips to pinch the edges of rounds; sprinkle with the coffee crystals.
  • 4
    Bake for about 45 minutes or until cooked through. Cool on trays.

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