Wholemeal shortbread biscuits

Wholemeal shortbread biscuits


1 person made this

About this recipe: A bit more nutritious than biscuits made with plain flour. In fact, I try to include wholemeal flour in all of my biscuits, and it works! Salted butter also enhances the flavour of the shortbread.


Serves: 4 

  • 250g plain wholemeal flour
  • 225g salted butter, softened
  • 75g icing sugar

Prep:15min  ›  Cook:7min  ›  Ready in:22min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Whisk together the wholemeal flour and icing sugar, and cut in the butter by hand or in a food processor. Flour a work surface and roll out the dough about 5mm thick.
  3. Cut into any shapes you like and place on a baking tray.
  4. Bake in the preheated oven for 7 minutes. Remove from the oven, remove very carefully from the baking tray to cool on a wire rack. The biscuits will be very fragile at this point.


Melt some dark chocolate, at least 70% cacao, in the microwave using 30 second intervals on High power. Stir till smooth, then dunk half of each biscuit in chocolate, or spread the chocolate over top. Place biscuits on greaseproof paper till chocolate is set.

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