30 Minute Chocolate Shortbread

Why You’ll Love 30 Minute Chocolate Shortbread  Recipe

This recipe comes together quickly and easily, with no complicated steps or hard-to-find ingredients. The chocolate shortbread has a melt-in-your-mouth texture and rich cocoa taste, and you can dip them in chocolate for a little extra indulgence. They’re also beginner-friendly and keep well for baking ahead of time or sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortbread
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

Chocolate Coating (optional)
300 g dark cooking chocolate
20 g vegetable oil

Directions

1. Preheat your oven and prepare your baking sheet or tin.

2. In a mixing bowl, beat the softened butter, powdered sugar, salt, vanilla extract, and orange zest (if using) until creamy and well combined.

3. Add the flour and cocoa powder in two parts, mixing until a smooth dough forms. Chill briefly if the dough feels too soft to handle.

4. Shape the dough into your preferred style—press into a baking tin for a Scottish-style cut-and-bake, form a log and slice for classic rectangles, or roll out for cookie cutters.

5. Bake until the shortbread is lightly golden and fully set, then cool completely.

6. If using the chocolate coating, melt the dark cooking chocolate with the vegetable oil and dip the cooled biscuits, letting excess drip off. Set on parchment to harden.

Servings and timing

Serves: about 30 biscuits
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Citrus Twist: Add more orange zest or a bit of lemon for a bright flavor.
• Salted Chocolate: Sprinkle a pinch of sea salt on the chocolate-dipped shortbread.
• Different Shapes: Use cookie cutters for festive shapes or make mini bites.
• No Chocolate Coating: Serve plain for a less sweet treat.
• Spiced: Add a pinch of cinnamon or espresso powder to the dough for depth.

Storage/Reheating

Store the shortbread in an airtight container in a cool, dark place for up to two months. If coated in chocolate, store in a single layer or with parchment between layers. There’s no need to reheat—these are best served at room temperature.

FAQs

How do I know when the shortbread is done baking?

The shortbread should be lightly golden at the edges and firm to the touch when finished.

Can I make the dough ahead of time?

Yes, you can prepare and chill the dough in the fridge for a few hours before baking.

Why should I use Dutch processed cocoa powder?

Dutch processed cocoa powder gives a deeper, smoother chocolate flavor, though natural cocoa works too.

Can I use salted butter instead of unsalted?

Yes, but reduce added salt slightly to avoid overly salty biscuits.

Can I freeze the baked biscuits?

Yes, layer them with parchment in an airtight container and freeze up to two weeks for best quality.

What’s the best way to melt the chocolate coating?

Use a gentle double boiler or microwave in short bursts, stirring until smooth.

Can I make these gluten-free?

You can try using a gluten-free all-purpose flour blend, but texture may vary.

How do I prevent the dough from being too soft?

Chill the dough briefly before shaping if it feels too warm or sticky.

Can I skip the chocolate coating?

Absolutely—plain chocolate shortbread is delicious on its own.

How do I get a neat shape when slicing?

Chill the dough log until firm, then use a sharp knife for clean cuts.

Conclusion

These chocolate shortbread biscuits blend simple ingredients with rich flavor and a delightfully tender texture. Ready in about 30 minutes and easy to customize, they’re a great go-to for holiday baking, gifts, or everyday treats. With optional chocolate coating and flexible shaping options, this recipe is as versatile as it is delicious.