Double Chocolate Button Shortbread
A buttery double chocolate shortbread that melts in your mouth with every bite. Crisp edges, a soft crumbly centre, and pockets of white and milk chocolate that melt just enough to feel indulgent without losing that classic Scottish shortbread snap. Rich, simple, and dangerously easy to eat with a coffee on a quiet day.
Servings 16 squares
Calories 194kcal
Ingredients
- 200 g butter
- 240 g plain flour
- 60 g cornflour
- 100 g sugar
- Pinch of salt
- 50 g White Chocolate Buttons
- 50 g Milk Chocolate Buttons
Instructions
- Preheat the oven to 150°C.
- In a large bowl, add the butter, plain flour, cornflour, sugar, and salt. Rub the mixture together with your fingertips until it resembles fine breadcrumbs and takes on a sandy texture.
- Fold in the chocolate chips until evenly combined, being careful not to overmix.
- Press the mixture firmly into a lined baking tray, ensuring it is evenly spread. Lightly score into sixteen squares.
- Gently press a fork into each square to create a pattern.
- Bake for 25–30 minutes, or until the edges are lightly golden. The centre may still look soft, but it will firm up as it cools.
- Remove from the oven and allow to cool in the tray for 10 minutes. Then leave to cool for a further 30 minutes. After this, carefully re-cut along the scored lines and allow to set fully for another 15–30 minutes.
- Serve and enjoy.