Double chocolate shortbreads
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Double chocolate shortbreads

By Barney Desmazery

You’re only five ingredients away from a double chocolate melt-in-your-mouth delight

  • Prep:10 mins
    Cook:12 mins
  • Easy

Nutrition per serving

  • kcal 290
  • fat 18g
  • saturates 11g
  • carbs 31g
  • sugars 15g
  • fibre 1g
  • protein 3g
  • salt 0.22g

Ingredients

  • 175g butter, softened
  • 85g golden caster sugar
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 100g chocolate chips, milk or dark

Method

  1. Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.

  2. Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

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