Chocolate chunk shortbread squares
Get the kettle on
Shortbread is one of those humble bakes I always forget about… until I don’t. Then, it becomes an absolute obsession. My chocolate chunk shortbread squares are a delicious product of that very obsession — a rich, buttery throwback to the kind of traybakes that make you feel warm, cosy and properly British.
We often get caught up in overly fancy bakes (and I’m guilty of this too — layered cakes, intricate piping, the works), but when it comes down to it, sometimes you just want the comfort of something simple and nostalgic. A classic English scone, a Victoria sponge, or — my current favourite — a slab of crumbly, golden shortbread with chocolate thrown in for good measure. It’s unfussy, classic, and always hits the spot. Especially with a proper cup of tea.
And the best bit? These beauties will be in your hands within 40 minutes, no drama, no gadgets — just a bowl, a spoon, and some very good butter.
How to make it boss-level
🧈 Butter matters – Shortbread lives or dies by its butter. Skip the margarine and go for the best quality unsalted butter you can find. The flavour difference is real.
🙌 Don’t overwork it – Mix gently and stop as soon as the dough comes together. Overworking can make it tough — and we want delicate, crumbly perfection.
🔥 Low and slow wins – Bake at a lower temperature for longer. This stops the edges from browning too fast and gives that classic pale finish and melt-in-the-mouth texture.
✨ Make it your own – I’ve thrown in chocolate chunks here (because… duh), but you could mix it up with orange zest, a little sea salt on top, or even dip the corners in dark chocolate once cooled. Shortbread is a blank canvas, and once you’ve nailed the base, the world is your biscuit tin. Please DM me with pictures of your shortbread creations.
So, whether you’re having mates round, baking with the kids, or just need a buttery square to nibble while hiding from your inbox, these shortbread squares are the nostalgic bite of calm you didn’t know you needed.
So go on. Get the kettle on.
Chocolate chunk shortbread squares
By Poppy Cooks
https://www.poppycooks.com/recipes/chocolate-chunk-shortbread-squares/
Ingredients
- 200g softened butter
- 100g caster sugar, plus extra for sprinkling
- 1 tsp vanilla extract
- 300g plain flour, plus extra for dusting
- 150g mixed chocolate, roughly chopped - I used white, milk and dark for extra tastiness!
Metric
Imperial
Instructions
- In a mixing bowl, combine the softened butter and caster sugar until light and fluffy. Mix in the vanilla extract and then the flour to form a dough.
- Stir through all of the chopped chocolate and bring everything out of the bowl onto a lightly floured work surface. Make into a dough but try not to overwork it. Wrap in clingfilm and pop in the fridge for atleast 2 hours, but ideally 6+.
- When you're ready to cook your shortbreads, preheat the oven to 160ºc fan/180ºc/350ºf. Line a large baking sheet (you may need 2) with parchment paper and set aside.
- Lightly flour your work surface and rolling pin. Roll our your dough to around 2cm thick, then use a cookie cutter or a knife to cut out your desired shapes - I went with big squares, so it looks like the fancy shortbread from everyones favourite fancy supermarket in the UK!
- Carefully transfer your shortbread shapes onto the prepared baking trays. Make sure to leave plenty of room around each one as they do spread a little. Bake in the oven for around 18 minutes, until very lightly golden brown around the edges.
- As soon as your shortbreads come out of the oven, sprinkle with a little extra caster sugar. After a few minutes, transfer them to a wire rack and leave to cool completely.
Notes & Tips
- For a fruity twist on your shortbreads, chuck in some lemon or orange zest. If you're feeling even more chocolate, replace 50g of the flour with cocoa powder.