If you’re craving a buttery, melt-in-your-mouth treat that comes together in no time, this 30-Minute Chocolate Shortbread Recipe is going to become your new go-to. Combining rich Dutch cocoa and luscious dark chocolate with the classic crumbly texture of shortbread, this recipe perfectly balances simplicity and decadence. Whether you need a quick snack or an impressive dessert for unexpected guests, these chocolate shortbread bars and cookies will absolutely steal the show.
Ingredients You’ll Need
You only need a handful of humble ingredients to make this magical recipe work. Each one plays a crucial role in building the perfect flavor and texture— from the creamy butter that ensures the shortbread’s tender crumb to the orange zest that adds a whisper of bright freshness if you choose to include it.
- 200 g unsalted butter (softened): The foundation of your shortbread’s rich, tender texture, softened for easy mixing.
- 110 g powdered sugar (icing sugar): Adds sweetness and contributes to that melt-in-your-mouth quality.
- 3 g fine salt: Enhances flavors and balances the sweetness beautifully.
- 14 g vanilla extract: Brings warmth and depth to the flavor profile.
- 1 orange zested (optional): Adds a subtle citrus brightness that elevates the chocolate wonderfully.
- 290 g all-purpose flour (plain flour): Provides structure and the classic shortbread crumb.
- 40 g Dutch processed cocoa powder (sifted): Gives a rich, deep chocolate flavor and that gorgeous dark hue.
- 300 g dark cooking chocolate: For melting and coating some of your shortbread into indulgent chocolate-dipped treats.
- 20 g vegetable oil: Helps create that glossy, smooth chocolate coating.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make 30-Minute Chocolate Shortbread Recipe
Step 1: Cream Butter and Sugar
Start by combining your softened butter, powdered sugar, salt, vanilla extract, and optional orange zest in a medium mixing bowl. Using an electric mixer with a paddle attachment, whip them together until the mixture turns pale and fluffy—about 3 minutes. This is the base that guarantees your shortbread’s light tenderness.
Step 2: Incorporate Dry Ingredients
Add half of the sifted flour and cocoa powder to your butter mixture. Gently fold with a spatula until just combined and no dry flour remains. Then add the rest of the dry ingredients and repeat. The dough should feel soft yet smooth. If it’s too warm or sticky, pop it into the fridge for 30 minutes to firm up; this makes it easier to handle before baking.
Step 3: Baking in a Pan – Scottish Style
Preheat your oven to 150°C (300°F) with the fan off or 130°C (265°F) with the fan on. Lightly spray a 22cm x 31cm (9 x 13-inch) baking tin and line it with baking paper, leaving some overhang for easy removal. Press the dough evenly into the tin using your hands, or gently smooth it out with the bottom of a flat cup. Be careful not to press too hard, or your cookies will turn dense. Bake for 20 minutes, then, while still warm, score the dough into 8 bars and dock each bar with a fork three times. Return to the oven and bake for another 20 minutes until edges are lightly golden. Let cool completely in the tin before separating the bars.
Step 4: Forming Rectangles (Optional Favorite Method)
Shape the dough into a rough log about 20cm long, 6cm tall, and 3–4cm wide. Wrap in plastic and chill for 1–2 hours. When ready, remove from the fridge, let soften for 5 minutes, then slice into 1cm thick rectangles. Arrange on parchment-lined trays 2cm apart. Optionally, press the end of a skewer into the tops for decorative holes. Bake at the same temperature for 20 minutes until lightly golden and cool completely on a rack.
Step 5: Using Cookie Cutters
Divide the dough into two oval discs and roll each between two sheets of baking paper to 0.5cm thickness. Chill for an hour, then cut out your favorite shapes. Bake as above for 20 minutes. The cookies might be slightly soft coming out, but they will firm up as they cool.
Step 6: Chocolate Coating (Optional but So Worth It!)
Melt dark cooking chocolate with vegetable oil in a heatproof bowl using either a microwave in 30-second bursts or a double boiler method. Once melted and slightly cooled, dip your shortbread pieces halfway or fully into the chocolate, letting excess drip off. Place on a lined tray to set before serving—pure decadence!
How to Serve 30-Minute Chocolate Shortbread Recipe
Garnishes
Sprinkle your finished shortbread with a pinch of sea salt or dust with extra cocoa powder for a rustic look. Fresh orange zest on top enhances brightness, especially if you included zest in the dough.
Side Dishes
Serve alongside a rich cup of coffee or a creamy hot chocolate to complement the cocoa flavors. Fresh berries or a dollop of whipped cream also pair beautifully for a dessert experience.
Creative Ways to Present
Stack shortbread bars on a pretty plate tied with twine for a charming gift. Alternatively, arrange various cookie cutter shapes on a dessert board with other sweets for a festive touch. Dipping some pieces in chocolate adds a lovely contrast and elegance.
Make Ahead and Storage
Storing Leftovers
Keep your shortbread in an airtight container at room temperature for up to 5 days. The cookies will maintain their crisp yet tender texture beautifully without drying out.
Freezing
You can freeze the baked shortbread by wrapping pieces tightly in plastic wrap and placing them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
Reheating
If you want to warm up your shortbread, pop them in a low oven (130°C / 265°F) for 5 to 7 minutes. This refreshes that crumbly softness and brings out the chocolate aroma without melting the chocolate coating.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can, but reduce the added salt in the recipe to avoid an overly salty taste. Unsalted butter gives you full control over the saltiness of your shortbread.
Is Dutch processed cocoa powder necessary?
While you can use natural cocoa powder, Dutch processed provides a smoother, less acidic chocolate flavor and a darker color, which really elevates this shortbread.
How do I make sure my shortbread is tender and not dense?
Don’t overwork the dough, and be gentle when pressing it into your baking tin. Also, creaming the butter and sugar until fluffy creates air pockets that ensure tenderness.
Can I skip the chocolate coating?
Absolutely! The shortbread on its own is delightful. The chocolate coating is optional for extra indulgence but not required for a delicious treat.
How do I store and transport this shortbread for gifting?
Place the cooled shortbread in an airtight container lined with parchment paper. If gifting, wrap the container with a festive ribbon. It travels well without losing freshness.
Final Thoughts
This 30-Minute Chocolate Shortbread Recipe truly brings together ease and elegance in a way that will make you want to keep this recipe close. From the buttery base to the deep chocolate flavor and optional bright zest, it’s a comforting, crowd-pleasing treat that’s perfect for any occasion. I can’t wait for you to try it and fall in love just like I did!
Print30-Minute Chocolate Shortbread Recipe
A delightful 30-minute chocolate shortbread recipe yielding tender, buttery cookies with a rich cocoa flavor. This recipe offers versatile shaping options including baking in a tray, forming logs, or using cookie cutters. Optional dark chocolate coating adds an elegant finish, perfect for gifting or enjoying with tea.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
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
- Whip butter and sugar: Add softened butter, powdered sugar, salt, vanilla extract, and optional orange zest into a medium mixing bowl. Using an electric hand mixer or stand mixer with a paddle attachment, cream the ingredients together until pale and fluffy, about 3 minutes.
- Add dry ingredients: Gradually add half of the sifted flour and cocoa powder, folding with a spatula to form a dough without dry patches. Repeat with the remaining dry ingredients until dough is soft, smooth, and cohesive. If dough is too soft, refrigerate for 30 minutes to firm up.
- Prepare baking dish: Spray a 22cm x 31cm (9 x 13-inch) baking tin with oil spray and line it with baking paper, allowing some overhang to remove shortbread easily after baking.
- Form biscuits in baking dish: Press the dough evenly into the prepared baking tin using hands or the bottom of a flat cup to achieve a uniform thickness. Avoid pressing too hard to prevent dense cookies.
- Bake the shortbread: Preheat oven to 150°C (300°F) with fan off or 130°C (265°F) with fan on. Bake the shortbread for 20 minutes. Carefully remove from oven, cut into 8 by 3 bars with a large knife while still warm, and dock each bar 3 times with a fork.
- Continue baking: Return the shortbread to the oven and bake for another 20 minutes until the edges are lightly golden.
- Cool and separate: Let the shortbread cool completely in the tin. Once cooled, run a knife along the scored lines to separate the bars before serving.
- Forming cookies into rectangles (alternative): Line two half-sheet baking trays with baking paper. Shape dough into a rough log roughly 20cm long, 6cm high, and 3-4cm wide. Wrap in plastic and chill for 1-2 hours.
- Slice log: Preheat oven as above. Remove dough log from fridge, unwrap, and rest for 5 minutes to soften slightly. Cut into 1cm wide biscuits with a sharp knife and place on baking trays spaced 2cm apart. Optionally, use skewer to indent for decoration.
- Bake rectangular cookies: Bake for 20 minutes or until lightly golden. Cool completely on trays.
- Using cookie cutters (optional shaping): Divide dough into two discs and flatten into ovals. Place one disc between two sheets of baking paper and roll to 1/2 cm thickness. Repeat with other disc and chill rolled dough for 1 hour.
- Cut and bake cookies: Preheat oven as above. Use cookie cutters to cut shapes, place on baking trays spaced 2cm apart, and bake for 20 minutes. Cookies will be soft out of the oven and firm as they cool.
- Chocolate coating preparation (optional): Combine dark cooking chocolate and vegetable oil in a heatproof bowl. Melt in 30-second microwave bursts, stirring between, or melt over simmering water without the bowl touching water. Let cool slightly.
- Coat shortbread in chocolate: Dip cooled shortbread pieces halfway into melted chocolate, allowing excess to drip off. Place coated biscuits on baking tray to set before serving.
Notes
- Ensure butter is softened for easy creaming; if too hard, microwave briefly in short bursts.
- Sifting cocoa powder prevents lumps in the dough for a smooth texture.
- Use Dutch processed cocoa for a rich, mellow chocolate flavor.
- Chilling the dough is recommended if the kitchen is warm to make handling easier.
- Docking the shortbread with a fork allows even baking and prevents puffing.
- Adjust sweetness or decoration to personal preference, such as adding orange zest or chocolate coating.
- Store shortbread in an airtight container to maintain freshness.
