Go Back

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
5 from 4 votes
Cook Time 20 mins
Total Time 20 mins
Cuisine dessert
Servings 12


  • 150 gm pure icing sugar (1 cup)
  • 200 gm butter unsalted chopped
  • 100 gm dutch cocoa dark Dutch
  • 100 gm plain flour
  • 2 Tablespoons Silver sprinkles
  • 2 Tablespoons coloured sprinkles


  • 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
  • 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.
  • 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.
  • 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
  • Chilled 10- 20 minutes before baking.
  • Bake approximately 20 minutes. the shortbread will harden and set once cool.
  • Cool completely before turning out and cutting


For gluten free shortbread try 100 gm / 1 cup of Almond meal and 60 gm / 1/2 cup of gluten free flour.