Name: 30 Minute Chocolate Shortbread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Scottish
Ingredients: 200 g unsalted butter, softened; 110 g powdered sugar (icing sugar); 3 g fine salt; 14 g vanilla extract; 1 orange, zested (optional); 290 g all-purpose flour (plain flour); 40 g Dutch processed cocoa powder, sifted; 300 g dark cooking chocolate; 20 g vegetable oil

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Introduction

This 30 Minute Chocolate Shortbread recipe is a delightful twist on a classic favorite. Featuring rich cocoa and buttery texture, these shortbread bars or cookies are quick to prepare and perfect for any occasion. Add a chocolate coating for an extra indulgent treat.

This image shows several rectangular chocolate cookies with rounded corners, arranged closely on white parchment paper over a white marbled surface. Each cookie has two layers: the bottom thicker layer is a matte, rough-textured dark brown chocolate base with three small holes evenly spaced in the center, while the top layer covers about half of each cookie diagonally with a glossy, smooth dark chocolate coating, creating a sharp contrast in texture and shine. The cookies are neatly placed in a grid-like pattern, showing their uniform size and shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g unsalted butter, softened
110 g powdered sugar (icing sugar)
3 g fine salt
14 g vanilla extract
1 orange, zested (optional)
290 g all-purpose flour (plain flour)
40 g Dutch processed cocoa powder, sifted
300 g dark cooking chocolate (for coating, optional)
20 g vegetable oil (for coating, optional)

Instructions

Step 1: In a medium bowl, whip softened butter, powdered sugar, salt, vanilla extract, and orange zest (if using) using an electric mixer until pale and fluffy, about 3 minutes.
Step 2: Add half of the flour and cocoa powder to the butter mixture and fold with a spatula until a dough forms. Add the remaining dry ingredients and mix until smooth. If the dough feels too soft, chill in the fridge for 30 minutes.
Step 3: To bake in a baking dish (Scottish style), preheat the oven to 150°C (300°F, fan off) or 130°C (265°F, fan on). Prepare a 22cm x 31cm (9 x 13-inch) baking tin by spraying with oil and lining with baking paper.
Step 4: Press the dough evenly into the prepared tin using your hands or the bottom of a flat cup. Bake for 20 minutes, then score into 8 bars and dock each with a fork 3 times. Return to the oven and bake for another 20 minutes until lightly golden.
Step 5: Remove from oven and let cool completely in the tin before cutting along the scored lines to separate the bars.
Step 6: To form cookies, shape the dough into a log approximately 20cm long, 6cm high, and 3–4cm wide. Wrap in plastic and chill for 1–2 hours. Slice into 1cm wide biscuits, space on baking trays, and optionally indent with a skewer. Bake at the same temperature for 20 minutes until lightly golden. Cool completely.
Step 7: For cutout cookies, roll the dough into ovals about 0.5 cm thick between sheets of baking paper. Chill for an hour, then cut with cookie cutters. Bake as above for 20 minutes and allow to cool.
Step 8 (optional): To make chocolate coating, melt dark chocolate and vegetable oil together in short bursts in the microwave or over simmering water. Dip cooled shortbread into chocolate, let excess drip off, then set on a tray before serving.

Tips & Variations

Use orange zest to add a bright citrus note that complements the chocolate beautifully.
If dough feels sticky, chilling it helps firm it up for easier shaping and cutting.
Try using different types of chocolate for coating, such as milk or white chocolate, for variety.
Dipping only half the biscuit in chocolate creates a pretty two-tone effect and balances flavor.

Storage

Store the shortbread in an airtight container at room temperature for up to one week. If coated in chocolate, keep them in a cool place to prevent melting. For longer storage, refrigerate or freeze. Reheat gently at room temperature before serving if stored in the fridge.

How to Serve

A close-up image shows a neat stack of six rectangular chocolate cookies, each cookie coated halfway on one side with smooth, glossy dark chocolate. The cookies are rich brown with a slightly rough texture, while the chocolate coating is shiny and velvety, dripping slightly at the edges. In the background, more cookies lie flat on a white marbled surface, some fully coated and others not. The scene has soft, natural light with a clean, minimalistic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the quantity slightly and ensure the blend contains xanthan gum for structure.

What if I don’t have Dutch processed cocoa powder?

You can use natural cocoa powder, but the flavor and color might be slightly different. Dutch processed cocoa is less acidic and results in a smoother, less bitter taste.