Mary Berry Posh White Chocolate Shortbread Biscuits

I made these shortbread biscuits on a rainy Saturday afternoon when I needed a pick-me-up but couldn’t face a big faff in the kitchen. I had some white chocolate leftover from a baking project and, rather than eat it straight from the packet (which I definitely didn’t do first), I remembered this little Mary Berry number.

The first time I rolled them, I made them too thick—they spread more than I expected and lost that crisp edge. Second go, I rolled them thinner, about 3mm, and they came out perfectly buttery and crumbly with the white chocolate drizzle setting like a charm. If you’re after something that looks impressive but takes hardly any effort, this is the one.

WHAT MAKES THIS RECIPE SPECIAL

These aren’t your average shortbread. The ground almonds make them incredibly tender, almost melting, and the vanilla adds a lovely warmth that pairs so well with the white chocolate. They’re buttery without being greasy, posh without being pretentious.

I also love that you can decorate them however you like—dip one half, do a zigzag, or go full Jackson Pollock with the drizzle.

INGREDIENTS + WHY THEY MATTER

• Plain flour (175g) – Gives structure. I tried self-raising once (by mistake), and they puffed way too much.
• Unsalted butter (175g) – Room temp is key. Too cold, and it won’t mix; too warm, and the dough gets greasy.
• Ground almonds (75g) – Adds a soft crumb and slight nuttiness. Skipping this makes them more brittle.
• Icing sugar (75g) – Dissolves easily and keeps the texture light.
• Vanilla extract (1 tsp) – Balances the sweetness and complements the white chocolate.
• White chocolate (180g) – For dipping or drizzling. I used a bar, but chips melt faster.

MAKING IT YOURS (WITHOUT RUINING IT)

• No almonds? Swap with plain flour, but know they’ll be crunchier.
• Change the chocolate? Dark or milk work too—just balance the sweetness.
• Add-ins? Try orange zest or a pinch of cardamom in the dough for a twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Dough too warm or rolled too thick	Chill dough or roll thinner
Chocolate looked messy	Biscuits weren’t fully cool	Let them cool completely before dipping
Dough was tough	Overmixed the ingredients	Stop mixing once it just comes together

HOW TO MAKE MARY BERRY’S POSH WHITE CHOCOLATE SHORTBREAD

Preheat and prep
Heat oven to 180°C (160°C fan). Line two baking trays with non-stick baking paper.

Mix the dough
In a food processor, blend flour, butter, almonds, icing sugar, and vanilla until it forms a smooth dough. Don’t overdo it.

Roll and cut
On a floured surface, roll dough to 3mm thick. Cut rounds with a 6cm cutter and place on trays with space between.

Bake
Bake for 15–18 mins until pale golden. Let cool on the tray for a couple minutes, then move to a wire rack.

Melt the chocolate
Melt white chocolate in a heatproof bowl over simmering water until smooth.

Decorate
Drizzle or dip the cooled biscuits with white chocolate. Let set on the rack until the chocolate hardens.

TIPS FROM MY KITCHEN

• I always freeze the dough for 10 minutes before cutting—makes the biscuits keep their shape better.
• I use a fork to drizzle the chocolate—gives more control than a spoon.
• If decorating half-dipped, I prop the biscuits upright on the rack so the chocolate sets neatly.

STORAGE + SERVING

• Fridge: Store in an airtight container up to 1 week.
• Freezer: Freeze undecorated biscuits. Thaw, then dip.
• Serve with: A cup of earl grey or a scoop of vanilla ice cream for a posh little dessert.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these gluten-free?
A: Yes! I’ve used a 1:1 GF flour blend with success. They’re a little more crumbly, but still lovely.

Q: Can I make the dough ahead of time?
A: Absolutely. Wrap and chill for up to 2 days, or freeze for later.

Q: What white chocolate do you recommend?
A: I used supermarket own-brand. As long as it melts smoothly, you’re golden.

Try More Recipes:

• Mary Berry Chocolate Chip Shortbread
• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Millionaire’s Shortbread