Chocolate shortbread cookies

Chocolate shortbread cookies


56 people made this

About this recipe: Chocolate shortbread cookies are a variation on a traditional shortbread recipe, though I do also add baking powder to help them lift a little. They seem to turn out well every time, and certainly never last very long in our house! I added the cocoa initially because I wanted to use up the last of the cocoa powder we had, but they turned out so well I realised others would probably like them too. I like them with a lot of cocoa, but you can put less in if you prefer. Makes approximately 26 (fewer if you make them thicker than stated).

EcoKitchen Norfolk, England, UK

Makes: 25 cookies

  • 150g plain flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 100g butter or margarine, softened
  • 50g caster sugar

Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Preheat oven to 170 C / Gas 3.
  2. Mix flour, cocoa powder and baking powder in a bowl. Add the margarine and rub it into the flour with fingertips, until it resembles breadcrumbs. Add sugar and mix it in. Gently knead into a ball of dough.
  3. Roll out on a floured surface to about 5mm thick, and cut into desired shapes. I use a 4cm round cookie cutter, but the choice is yours.
  4. Place the cookies on a lightly floured baking tray, and lightly prick them with a fork.
  5. Bake in the oven for 10 to 12 minutes, until cookie surface feels firm to the touch.
  6. Place on cooling rack, and lightly sprinkle with extra caster sugar. Allow to cool, and enjoy!

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Reviews (5)


Are you sure about the baking powder because I did the recipe many times and I was never given baking powder. - 08 Aug 2013


Are you sure about the amount of cocoa, it seemed a little too rich for my liking maybe just a two teaspoons or something next time - 16 Jul 2016


I added baking powder to my recipe because, without it, the cocoa powder can make the cookies flatter and harder - which is fine if you prefer thinner, slightly harder cookies. - 16 Oct 2013

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