Chocolate shortbreads

Chocolate shortbreads

Total: 3 hr 20 Min. | Active: 1 hr 30 Min.
Nutritional value / piece: 89 kcal
, Fat: 6 g
, Carbohydrate: 8 g
, Protein: 1 g


35 pieces


The original recipe with guaranteed success is for 35 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


250g white flour
1tbsp cocoa powder
1pinch salt
175g butter
1 fresh egg white
75g icing sugar

Chocolate and coconut shortbreads

1 ½tbsp chocolate sprinkles
1 ½tbsp coconut flakes

Chocolate and caramel shortbreads

25g soft caramels, finely chopped
25g walnut kernels, finely chopped
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How it's done


Mix the flour, cocoa powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white and icing sugar, add and quickly combine to form a dough. Divide the dough in half, shape one of the halves into a roll approx. 4 cm in diameter. Flatten the other half, cover each separately and refrigerate for about an hour.

Chocolate and coconut shortbreads

Combine the chocolate sprinkles and desiccated coconut, roll the dough rolls in it, refrigerate for approx. 30 mins. Cut the dough into slices approx. 5 mm thick, place on a baking tray lined with baking paper.

Chocolate and caramel shortbreads

Roll out the other dough into a 40 cm x 25 cm rectangle. Scatter over the caramel and nuts, roll up, cover and refrigerate for approx. 30 mins. Cut the dough into slices approx. 5 mm thick, place on a baking tray lined with baking paper.

To bake

Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Good to know
Shelf life: Keep in an airtight container for approx. 2 weeks.

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