Mary Berry Chocolate Chip Shortbread

The first time I made these, I didn’t chill the dough. Thought I could save a bit of time. They spread into a patchwork mess—crispy at the edges, soft in the middle, and nothing like shortbread.

Second try, I followed the chill step and swapped in muscovado sugar like the recipe called for. That was the turning point. The flavour deepened, the biscuits held their shape, and I got that proper buttery crumble you expect from a good shortbread.

If you’ve ever wanted a biscuit that’s part shortbread, part chocolate chip cookie—but not too sweet—this is it. The semolina gives them a faint crunch, the cocoa adds depth, and the chips melt into little pools of rich chocolate. I bake a double batch and stash half in the freezer. They don’t last long.

Why This One Works So Well

• Semolina or ground rice gives a faint grain that breaks the butteriness just enough—it’s what makes these feel like a biscuit, not a cookie.
• Muscovado sugar is subtle but essential. White sugar makes it sweet and flat. Muscovado adds warmth and richness.
• Chilling the dough stops spreading, keeps the shape neat, and improves texture.
• All-in-one method keeps it simple—no creaming, no melting, just rub, stir, shape.

Most shortbread recipes are too fussy or too plain. This one hits the balance: rich, crumbly, chocolatey, and dead easy to make.

Ingredients + Why They Matter

• Semolina (75g) – Adds that trademark sandy crunch. Ground rice works if that’s what you have.
• Plain flour (140g) – The base of the dough. I always sift it for even mixing.
• Light muscovado sugar (75g) – More depth than white sugar. Trust me, it’s worth it.
• Cocoa powder (25g) – Not just for colour—it enhances the chocolate chips.
• Butter (175g) – Use at room temperature. Too cold, and you’ll struggle to bring the dough together.
• Dark chocolate chips (100g) – I go for 70% cocoa. You want pockets of richness, not candy.

Making It Yours (Without Ruining It)

• No semolina? Ground rice works. I’ve tested both—they give a similar texture.
• Want it sweeter? Add 1 tbsp extra sugar, but don’t overdo it or you’ll lose that shortbread feel.
• Fancy a twist? Orange zest adds a lovely lift. So does a pinch of sea salt before baking.
• Don’t have cutters? Roll into a log, chill, then slice into discs before baking. It’s rustic but works.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Didn’t chill the dough	Always chill for at least 30 minutes
Tough texture	Overworked the dough	Knead just until it comes together
Dough cracked while rolling	Too cold or too dry	Let it soften a bit, or sprinkle with a touch of milk
Chips melted through	Used milk chocolate	Stick with dark—holds shape and flavour better

How to Make Mary Berry’s Chocolate Chip Shortbread

1. Make the base
   In a large bowl, mix semolina, flour, sugar, and cocoa powder. Add the cubed butter and rub in with your fingertips until it looks like breadcrumbs.
2. Bring it together
   Stir in the chocolate chips, then gently knead until you can form a soft, smooth dough. Don’t overdo it.
3. Roll and cut
   Lightly flour your surface. Roll the dough to 5mm thick. Use a 7.5cm cutter to make rounds. Re-roll the trimmings once if needed.
4. Chill the biscuits
   Place on lined baking sheets. Refrigerate for 30 minutes while the oven preheats to 160°C (fan 140°C) / 325°F / Gas 3.
5. Bake
   Bake for 20–25 minutes until just set and slightly darker at the edges. Cool on the tray for 5 minutes, then move to a wire rack.

Tips From My Kitchen

• I press the cutter straight down—no twisting—so the edges stay sharp.
• If the dough feels too soft to handle, pop it in the fridge for 10 minutes before rolling.
• I sometimes sprinkle a bit of caster sugar on top before baking for an old-school finish.
• For even baking, rotate the trays halfway through—my oven runs hot at the back.

Storage + Serving

• Room temp: Keeps in an airtight tin for 5 days. After that, they’re still fine—just a bit drier.
• Freezer (dough): Wrap tightly and freeze up to 3 months. Thaw overnight before rolling and baking.
• Freezer (baked): Layer with parchment in a container. Freeze for up to 3 months. Defrost at room temp.

Serving tip: Lovely with coffee, even better crumbled over vanilla ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate chips instead?
Yes, but they’ll melt more and may make the texture sweeter and softer. Dark chips hold better and add contrast.

Q: Why semolina or ground rice?
It gives that faint grainy crunch that makes proper shortbread what it is. Without it, it’s more like a soft cookie.

Q: Do I have to chill the dough?
Yes. If you don’t, they’ll spread too much and lose their shape.

Q: Can I roll this into a log and slice?
Absolutely. It’s quicker, especially if you’re not fussed about uniform circles.

Q: How do I know when they’re done?
They won’t look fully firm when you take them out—give them 5 minutes to set on the tray. The edges should be just a bit darker.

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