Chocolate shortbread biscuits

  • 20 mins preparation
  • 20 mins cooking
  • Makes 30 Item
  • Print


Chocolate shortbread biscuits
  • 250 gram butter, chopped
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup plain flour
  • 1/4 cup rice flour
  • 1/4 cup cocoa powder
  • 50 gram dark chocolate, melted
  • 50 gram white chocolate, melted
  • 50 gram milk chocolate, melted


Chocolate shortbread biscuits
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease 2 baking trays.
  • 2
    In a bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla.
  • 3
    Sift flours and cocoa together onto a piece of paper towel. Fold into creamed mixture.
  • 4
    Using a piping bag fitted with a fluted 2cm nozzle, pipe mixture into crescents onto prepared trays. Bake for 15-20 minutes until golden. Cool on trays.
  • 5
    Drizzle with dark chocolate. Chill for 5 minutes until chocolate sets. Drizzle with white chocolate. Chill for 5 minutes. Drizzle with milk chocolate. Chill until chocolate sets.


Have the butter at room temperature for easier creaming. The rice flour adds to the "shortness" or crumbliness of the biscuits. If you don't have any, use cornflour.

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