Charlotte’s chocolate shortbread recipe
Charlotte was one of our winners in our nuncheon competition and this is her winning recipe for you to make at home.
200g unsalted butter (softened)
100g caster sugar
50g cocoa powder
300g plain flour
1 teaspoon salted caramel flavouring (optional)
The method
Preheat oven to gas 4, on your oven tray cut a sheet of non-stick baking paper to size and leave this ready for later.
Cream the butter and sugar together (if you are adding the salted caramel syrup you do this after this process before adding the flour).
Add the flour, for best results run through a sieve first.
Mix together starting with a fork until it forms enough of a dough to tip onto your work surface. You may need a small amount of flour to prevent it from sticking to your surface.
Once into a dough, roll until it’s approximately 1cm thick, use your cutter of choice to form the shape desired, then place onto your oven tray for cooking, using a fork gently indent along the tops of these before placing into your oven and cooking for 10-12 minutes.
Makes approx. 18 depending on size of cutter.
Share with us
When you’ve made your shortbread, please share photos on your social media, if you’re on socials, and tag us. We’d love to see your pictures and to find out how you got on. Thank you.