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30 Minute Chocolate Shortbread Recipe

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4 from 5 reviews

This 30 Minute Chocolate Shortbread recipe delivers rich, buttery, and tender cocoa-infused shortbread bars or cookies with a delicate chocolate coating option. The recipe is versatile, allowing you to bake the dough either in a pan for traditional shortbread bars, shape into cookie rectangles, or cut out using cookie cutters for festive shapes. The dough is easy to make with simple ingredients like butter, powdered sugar, vanilla, flour, and Dutch-processed cocoa powder, then baked until lightly golden. A luscious dark chocolate coating adds an indulgent finish, perfect for sharing or gifting.

Ingredients

Shortbread Dough

  • 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)

Chocolate Coating (Optional)

  • 300 g dark cooking chocolate
  • 20 g vegetable oil

Instructions

  1. Whip butter and sugar: In a medium mixing bowl, cream together the softened butter, powdered sugar, fine salt, vanilla extract, and optional orange zest using an electric hand mixer or stand mixer with paddle attachment until the mixture is pale and fluffy, about 3 minutes.
  2. Add dry ingredients: Gradually add half of the sifted flour and cocoa powder to the creamed mixture. Use a spatula to gently fold until a dough forms with no visible dry ingredients. Repeat with the remaining flour and cocoa powder. The dough will be soft and smooth. If too soft to handle due to warm weather, refrigerate for 30 minutes to firm up.
  3. Baking in a baking dish (Scottish style): Preheat your oven to 150°C (300°F, fan off) or 130°C (265°F, fan on). Spray and line a 22cm x 31cm (9 x 13-inch) baking tin with baking paper. Press the dough evenly into the tin using your hands or a flat-bottomed cup, being careful not to press too hard to avoid dense cookies.
  4. First baking: Bake the pressed dough for 20 minutes. Remove from the oven and, while still warm, cut into 8 bars with a large knife. Use a fork to dock each bar 3 times. Return to the oven and bake for an additional 20 minutes or until lightly golden on top.
  5. Cooling: Remove from oven and allow the shortbread to cool completely in the tin. Once cool, run a knife along the scored lines to separate the biscuits before serving.
  6. Forming cookies into rectangles: Line two half-sheet baking trays with baking paper. Shape the biscuit dough into a rough log approximately 20cm long, 6cm tall, and 3-4cm wide. Use a bench scraper to even out edges. Wrap in plastic and chill in the fridge for 1-2 hours.
  7. Preheat oven: Set your oven again to 150°C (300°F, fan off) or 130°C (265°F, fan on).
  8. Cutting biscuits: Remove chilled dough from fridge and unwrap. Let sit for 5 minutes to slightly soften. Using a sharp knife, cut the log into 1cm wide biscuits. Place on prepared baking trays spaced 2cm apart. Optionally, indent holes with the flat end of a skewer for decoration.
  9. Baking cookies: Bake for 20 minutes or until lightly golden. Allow to cool completely on the trays.
  10. Using cookie cutters: Divide dough into two equal discs and shape into flat ovals. Sandwich each disc between two large pieces of baking paper and roll out to 1/2cm (0.20 inch) thickness. Chill rolled dough on a baking tray in the fridge for 1 hour.
  11. Cut out shapes: Preheat oven to 150°C (300°F, fan off) or 130°C (265°F, fan on). Use your desired cookie cutters to cut shapes from the chilled dough.
  12. Bake cookies: Place cut cookies on lined trays spaced about 2cm apart. Bake for 20 minutes. Cookies will be slightly soft when removed but firm up upon cooling.
  13. Chocolate coating (optional): Combine dark cooking chocolate and vegetable oil in a heatproof bowl. Melt in 30-second bursts in the microwave, stirring in between, or melt over a simmering water bath. Allow to cool slightly before dipping cookies.
  14. Coating cookies: Dip cooled shortbread bars or cookies into melted chocolate, allowing excess to drip off. Place on a baking tray to set before serving.

Notes

  • Ensure butter is softened to room temperature before mixing for best creaming results.
  • Sift cocoa powder and flour to avoid lumps and achieve a smooth dough.
  • The dough may be too soft to handle on warm days; chilling helps firm it up for shaping or pressing.
  • Chocolate coating is optional but adds a rich, glossy finish that complements the cocoa shortbread perfectly.
  • The recipe offers flexibility in shaping—pan-pressed bars, log-cut rectangles, or cookie cutter shapes—all equally delicious.
  • Docking (pricking with a fork) shortbread bars prevents puffing during baking, ensuring even texture.
  • Use good quality dark cooking chocolate for dipping to achieve a smooth, flavorful chocolate coat.

Find it online: https://bitezly.com/30-minute-chocolate-shortbread-recipe-2/