4 Ingredient Chocolate Shortbread
These 4 Ingredient Chocolate Shortbreads combine cocoa with traditional shortbread. Crisp around the edges and delicately crumbly in the centre, they’re an easy chocolate biscuit recipe made entirely from pantry staples.
Perfect for Christmas cookie trays, homemade gifts, and morning or afternoon tea. These simple chocolate shortbreads prove you don’t need a long ingredient list to create something special.
Chocolate Lovers, This One’s For You.
My original shortbread recipe is a crowd favourite, and then I thought, I wonder what they’d taste like if I tried making them chocolate? And wow, they’re amazing. Exactly as I envisioned!
Only 4 Ingredients – simple pantry staples and no fancy ingredients required
Perfect to Make-Ahead – stores beautifully and freezes well
Great For Gifting – ideal for Christmas hampers, cookie boxes, and edible gifts
Chocolate shortbread video
Why this recipe works
Whether you’re an experienced baker or just starting out, this recipe is hard to beat.
Only Four Ingredients
No special ingredients are required. Everything can usually be found in a well-stocked pantry.
Rich Chocolate Flavour
The cocoa powder adds depth without overpowering the buttery shortbread flavour.
Perfect Texture
Lightly crisp around the edges and tender throughout with that classic shortbread crumble.
Great For Making Ahead
The biscuits keep well for days and freeze beautifully.
What does chocolate shortbread taste like?
If you’ve never tried chocolate shortbread before, imagine traditional buttery shortbread with a rchocolate twist. The cocoa gives the shortbread a rich flavour without making them overpowering.
They’re less sweet than most chocolate cookies and have a more delicate texture. That’s why they’re perfect with tea, coffee, or a glass of milk.
What makes chocolate shortbread different?
Chocolate shortbread has the same buttery, crumbly texture as traditional shortbread but with the addition of cocoa powder for a rich chocolate flavour. Unlike many chocolate biscuits, it isn’t overly sweet or cakey.
The cocoa simply enhances the classic shortbread base, creating a biscuit that’s crisp around the edges with a delicate melt-in-your-mouth texture.
Because shortbread contains no eggs or raising agents, the focus is entirely on the butter and cocoa flavour. The result is a simple biscuit that’s elegant enough for entertaining yet easy enough for everyday baking.
Ingredients you’ll need
Butter
Use softened salted butter or unsalted butter with a small amount of added salt.
Powdered Sugar
Also known as icing sugar. It blends easily into the butter and helps create a delicate texture.
All-Purpose Flour
Also known as plain flour in Australia. Measure using the scoop-and-level method for best results.
Cocoa Powder
Natural unsweetened cocoa powder or Dutch-process cocoa powder can both be used.
How to make chocolate shortbread cookies
Step 1: Cream the softened butter for 30 seconds, then scrape the bowl. Add sifted powdered sugar and beat for 1 minute until smooth.
Step 2: Sift over the flour and cocoa powder together. Gently mix on low speed until a crumbly dough forms. If it’s still crumbly, simply use your hands to bring the dough together.
Step 3: Tip the dough into the lined pan and press it in evenly.
Step 4: Smooth the top using the base of a glass or use it like a rolling pin. A regular silicone spatula can also be used.
Step 5: Score the dough into 18 rectangles using a long knife or pastry scraper, ensuring you cut all the way through. To do this evenly, measure the length of the dough and divide it into three equal sections, marking two straight lines. I like to use a pastry cutter for this step or you can use a sharp knife.
Step 6: Then rotate the pan and measure the width the other way and divide it into six equal sections, marking five lines.
Step 7: Cut all the way through along these lines. You should have 18 rectangles.
Step 8: Prick each biscuit with a fork or skewer. Bake for 30-35 minutes until the tops look set and slightly cracked in some places. Don’t allow the edges to get too dark. Remove from the oven and leave the shortbread in the pan to cool for 5 minutes.
Step 9: Recut along the pre-scored lines and prick again at the same holes. Leave the shortbread to cool in the pan for a further 10 minutes. Transfer the shortbread onto a wire rack to cool completely, keeping it in one piece. Once completely cool, break along the cut lines into individual shortbreads. Enjoy!
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4 Ingredient Chocolate Shortbread
Ingredients
Method
- Preheat Oven & Prepare Pan: Preheat your oven to 320°F (160°C) fan-forced. Line a 9-inch x 9-inch (22cm x 22cm) square baking pan with parchment paper, leaving some overhang to help lift the shortbread out later. Set aside.
- Prepare Mixing Equipment: Ready a stand mixer fitted with the paddle attachment or a large mixing bowl with electric hand beaters.
- Cream Butter: Beat the softened butter on medium speed for 30 seconds. Scrape down the sides of the bowl.
- Add Sugar: Sift in the powdered sugar and beat for 1 minute until smooth and creamy. Scrape the bowl again.
- Add Flour & Cocoa: Sift over the flour and cocoa powder. Mix on low speed until a crumbly dough forms. Avoid overmixing; finish bringing the dough together with your hands if needed.
- Press Into Pan: Press the dough evenly into the lined pan. Smooth the surface using the base of a glass or use it like a rolling pin.
- Score Biscuits: Measure the length of the dough and divide it into three equal sections, marking two straight lines.
- Cut Biscuits: Rotate the pan and measure the width. Divide it into six equal sections, marking five lines. Cut all the way through along the lines to create 18 rectangles.
- Prick Biscuits: Prick each rectangle several times with a fork or wooden skewer, piercing halfway into the dough.
- Bake: Bake for 30–35 minutes until the tops look set and slightly cracked in some places. Don't allow the edges to get too dark. Remove from the oven and leave the shortbread in the pan to cool for 5 minutes.
- Re-Cut Biscuits: While it's still in the pan, gently cut along the scored lines again and prick the same holes once more.
- Cool: Leave the shortbread in the pan for a further 10 minutes.
- Remove From Pan: Using the parchment overhang, carefully lift the shortbread onto a wire rack to cool completely, keeping it in one piece.
- Serve: Once completely cool, break along the cut lines into individual shortbreads. Enjoy!