Mary Berry Chocolate Chip Shortbread

This Mary Berry Chocolate Chip Shortbread recipe is a classic, buttery treat that melts in your mouth with every bite. The addition of semolina gives it a slight crunch, while cocoa powder and dark chocolate chips create a rich, chocolatey flavour.

Perfect for tea-time, holiday baking, or an afternoon snack, these homemade chocolate chip shortbread biscuits are easy to make and require just a few simple ingredients. The dough is easy to handle, and chilling before baking ensures perfectly shaped, crumbly cookies every time.

Ingredients Needed:

• 75g (2 1/2oz) semolina or ground rice
• 140g (5oz) plain flour, plus extra for dusting
• 75g (2 1/2oz) light muscovado sugar
• 25g (scant 1oz) cocoa powder
• 175g (6oz) butter (room temperature), cut into cubes
• 100g (3 1/2oz) plain dark chocolate chips

How To Make Mary Berry Chocolate Chip Shortbread

1. Prepare the dough: In a large bowl, mix the semolina, flour, sugar, and cocoa powder. Add the cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
2. Form the dough: Stir in the chocolate chips, then gently knead the mixture until it forms a smooth ball. Be careful not to overwork the dough to keep the shortbread light and crumbly.
3. Roll and cut the shortbread: Lightly flour a surface and roll out the dough to 5mm (1/4in) thickness. Use a 7.5cm (3in) round cutter to cut out the cookies. Gather any leftover dough, re-roll, and cut more shortbread rounds.
4. Chill before baking: Place the shortbread biscuits on two large baking sheets and refrigerate for 30 minutes to firm up. Meanwhile, preheat the oven to 160°C (fan 140°C/325°F/Gas 3).
5. Bake the shortbread: Bake for 20–25 minutes, or until the edges look slightly darker. Let the shortbread cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use room temperature butter: Soft butter blends better, creating a smoother dough.
• Chill before baking: This helps the shortbread hold its shape and improves texture.
• Avoid overworking the dough: Handle the dough as little as possible for a light, crumbly texture.
• Use a plain cutter: A smooth-edge cutter makes it easier to slice through chocolate chips without breaking the dough.

How To Store Leftovers

Storing at room temperature: Place the shortbread in an airtight container and store at room temperature for up to 5 days.

Freezing the dough: Wrap the dough tightly in cling film and freeze for up to 3 months. Thaw in the fridge overnight before rolling and cutting.

Freezing baked shortbread: Store fully cooled cookies in a freezer-safe container, layering them with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

Try More Recipes:

• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Millionaire’s Shortbread
• Mary Berry Posh White Chocolate Shortbread
• Mary Berry Granny’s Little Shortbread