4 Ingredient Chocolate Shortbread

These easy Chocolate Shortbread Biscuits take just 4 ingredients and turn them into rich, buttery shortbread with a delicate melt-in-your-mouth texture.

Prep Time 25

Cook Time 35

Total Time 1

Calories 3277kcal

Author Samantha Pickthall

Ingredients

226 g salted butter, soft at room temperature
1 1/4 cup powdered sugar
2 1/4 cups all-purpose flour, scoop & levelled
1/4 cup cocoa powder

US Customary - Metric

Instructions

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!

Video

Notes

Store: In an airtight container at room temperature for 1 - 2 weeks.

Freeze: Wrap the biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.

Thaw: Thaw at room temperature for a few hours before serving.

Nutrition