Chocolate Shortbread
This is the most simple chocolate shortbread you will ever make. Add sprinkles and make it a gift
My Kitchen Stories:
: dessert
Makes 12 or 24. Oven temperature 170C/350F
9 cm x 25cm or 10in x 7 in baking tray sprayed and lined with baking paper
  • 150gm pure icing sugar (1 cup)
  • 200 unsalted butter ( chopped) (7oz)
  • 100gm dutch cocoa (1 cup) Make sure it's a nice dark one.
  • 100gm flour ( 1 cup).(or 1 cup of Almond meal and ½ cup of gluten free flour)
  • Silver sprinkles
  • coloured sprinkles
  1. Put all of the ingredients into a food processor and blitz till they gather into a ball. No longer as the dough will get warm and possibly tough. Just combine
  2. Push into a paper lined brownie tray. Push the dough evenly to the edges. I used the base of a glass to smooth the rough bits.
  3. Mark out the size that you would like to cut the dough. This will be cut when the shortbread is baked. 12 fingers or smaller pieces.
  4. Sprinkle the dough with a selection of sprinkles or coloured sugar. Push gently into the dough to ensure they stick. This also creates a nice crunch
  5. I chilled mine for a couple of minutes before baking , just to rest them
  6. Bake in a 170C/ 350F oven for approximately 20 minutes, Cool completely before turning out and cutting
Recipe by My Kitchen Stories at