Shortbread is such a thing of beauty. A proper British biscuit and one of my all time favourites. Different in almost every way to a more classic american cookie, shortbread just feels more robust with it’s incredibly buttery, crumbly interior - the perfect accompaniment to a large mug of tea. There are so few ingredients in a plain shortbread that it means the quality of ingredients used are so important to get the best taste. To get that signature rich butter flavour, I opt for Kerrygold Salted Butter which is produced using the creamy milk of grass-fed Irish cows.
These double chocolate chunk shortbread are a little remix on the classic and are perfect for those times you want something just a little more special…like watching your favourite baking show that’s back on our screens very very soon!
When making these it’s important to let the dough chill sufficiently before baking to prevent them spreading too much. I will often start these a day in advance and then just slice and bake when needed.
R E C I P E
230g Kerrygold Salted Butter
120g Caster Sugar
80g Light Brown Sugar
260g Plain Flour
70g Cocoa Powder
50g Dark Chocolate, roughly chopped
120g White Chocolate, roughly chopped
M E T H O D
In a stand mixer or with an electric whisk, cream together the butter, caster sugar and brown sugar for 3 - 5 minutes until pale and fluffy. Add in the egg and beat briefly until combined.
In a separate bowl, sift together the flour and cocoa powder. Add this all in one go to the butter mixture and stir until the flour is fully incorporated. Mix in the chopped chocolate briefly to evenly distribute.
Turn out the dough onto a work surface lined with cling film and divide it into two portions. Roll each portion into a log and wrap in cling film. - the dough will be a little sticky and soft so add just a tiny bit of flour to your hands whilst you roll it up. It doesn’t have to be a perfect log. Chill the dough in the fridge for at least 2 hours or until it’s firm enough to slice.
Preheat the oven to 180C/Gas 4 and line two baking trays with parchment paper.
Once chilled, slice the dough into cookies about 3/4 of an inch thick and place them on the baking trays leaving an inch space between them. Bake for 13-15 minutes until the edges have firmed up. Remove from the oven and place them on a wire rack to cool completely - they’ll continue to firm up as they cool.
This post has been sponsored by Kerrygold. All opinons remain my own.