Chocolate Shortbread Bars

Ingredients

• 200 g salted butter (Softened)
• 100 g caster sugar (Plus extra for topping)
• 1 tsp vanilla extract
• 250 g plain flour
• 50 g cornflour (Cornstarch)
• 200 g chocolate bars or chocolate buttons (Chopped; a mixture of milk and dark chocolate may be used)
• caster sugar (For sprinkling on top before baking, amount to taste)

Steps

1. 1

   Preheat the oven to 180°C (350°F), or 160°C fan (320°F fan). Line an 8-inch square baking tray with parchment paper, leaving enough overhang to lift out the bars later.

2. 2

   Place the softened salted butter, caster sugar, and vanilla extract in a mixing bowl. Cream them together until well combined and smooth.

3. 3

   Add the plain flour and cornflour to the creamed butter mixture. Mix until the ingredients come together into a crumbly shortbread dough; avoid overmixing once no dry flour remains.

4. 4

   Add the chopped chocolate bars or buttons and stir until the chocolate is distributed evenly throughout the dough.

5. 5

   Transfer the dough to the lined tray. Press it firmly and evenly into the corners and across the surface, then score the dough where you plan to cut the finished shortbread into bars.

6. 6

   Sprinkle the surface lightly with additional caster sugar.

7. 7

   Bake for about 45 minutes, until the shortbread is set and lightly golden around the edges.

8. 8

   Remove the tray from the oven and immediately go over the scored lines again while the shortbread is still warm.

9. 9

   Leave the shortbread to cool completely in the tray. Once cool, cut along the scored lines into bars and serve.

Notes

The recipe does not specify an exact amount of topping sugar. The transcript indicates that both milk and dark chocolate were used, but the written recipe allows any chopped chocolate bars or buttons. Store cooled bars in an airtight container.

Nutrition per serving

• dessert
• baking
• shortbread
• bars
• chocolate
• vegetarian
• British baking