Chocolate Shortbread
This is the most simple chocolate shortbread you will ever make. Add sprinkles and make it a gift. Cup measurements are in Australian cups
My Kitchen Stories:
: dessert
Serves: 12
  • 150 gm pure icing sugar (1 cup)
  • 200 gm unsalted butter ( chopped)
  • 100 gm dutch cocoa (Make sure it's a nice dark one.1 cup)
  • 100 gm plain flour
  • Silver sprinkles
  • coloured sprinkles
Makes up to 24. Oven temperature 170 C / 350 F. 9 cm x 25 cm or 10 in x 7 in baking tray sprayed and lined with baking paper
  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 with a knife. 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. Chilled 10- 20 minutes before baking.
  6. Bake approximately 20 minutes. the shortbread will harden and set once cool.
  7. Cool completely before turning out and cutting
For gluten free shortbread try 100 gm / 1 cup of Almond meal and 60 gm / ½ cup of gluten free flour.
Recipe by My Kitchen Stories at