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
- 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.
- 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.
- 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.
- 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).
- 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.
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