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  • Sarah L Samuels

Milk Chocolate Shortbread Biscuits

Updated: Jun 18

l love shortbread and used to buy the squares in Marks and Spencer’s with milk chocolate chips. I had my regular chocolate chips substituted with far superior Belgian chocolate ones so thought I would try and recreate the M&S ones and I think they are pretty near!

Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.

They are very quick to make and to start you cream the butter and sugar in a stand mixer, with a hand mixer in a large bowl or even just a wooden spoon and bowl. When the butter is light and fluffy add the flour, cornflour and salt gradually until it is all combined and forms a soft dough.

Add in the chocolate chips then mix until they are incorporated through the dough.

On a floured surface roll out the dough to 1/2 cm thick and cut out the biscuits.

Place the biscuits on the prepared trays, chill in the fridge for at least 30 minutes, then bake for 25-30 minutes.

When they come out of the oven sprinkle with some extra caster sugar.

Then allow to cool slightly before transferring to a cooling rack.

Milk Chocolate Shortbread

Sarah's servings: 18

Sarah's skill: Easy

Baking time: 20-25 minutes


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

150g Belgium Milk chocolate chips Extra caster sugar for decoration.


  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the milk chocolate chips then mix again until fully incorporated.

  4. On a floured surface roll the dough out to 1/2 cm thickness and cut out in what ever shape you like. Place on prepared trays and chill in the fridge for at least 30 minutes.

  5. Preheat oven to 180 degrees centigrade (160 fan) and

  6. Bake for 20-25 minutes.

  7. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a wire rack.

Equipment Used

Sarah’s extra slice......

You can use any shaped cutter but I used the square cutter (6cm).

Always use a good quality butter when making shortbread it really makes a difference to the taste!

You can use dark chocolate chips if you prefer.

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