Triple Chocolate Shortbread

    This buttery shortbread is a traditional recipe with the addition of cocoa. the biscuits are coated in white and dark chocolate to make them more decadent.

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    • 2 cups (300g) plain flour
    • 2/3 cup (70g) icing sugar
    • 1/3 cup (30g) cocoa powder
    • 250g butter, chopped
    • 1 egg
    • 125g white chocolate, melted
    • 75g dark chocolate, melted


    1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
    2. In a food processor, process flour, icing sugar and cocoa until combined. Add butter; process until mixture resembles fine breadcrumbs. Add egg; process until dough clings together.
    3. Knead dough on a floured surface for 30 seconds. Mould into two disc shapes; cover and refrigerate for 1 hour. Roll out each piece of dough, between sheets of baking paper, to a 24cm x 12cm rectangle. Cut 6cm x 3cm rectangles from each pastry piece to make a total of 32 biscuits.
    4. Place biscuits 3cm apart on prepared trays. Bake for 15 minutes or until golden. Allow to cool for 5 minutes before removing to wire racks to cool completely. Dip half of each biscuit in melted white chocolate; place on lined baking trays to set. When white chocolate is set, drizzle dark chocolate over white chocolate in a zig zag pattern. Allow to set.

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