Triple Chocolate Shortbread
About this recipe
Triple chocolate shortbread biscuits are my ultimate cold-weather bake — buttery, crumbly, and packed with three different types of chocolate. They’re the kind of homemade biscuits that make winter days feel a little brighter, especially when you’re curled up with a big mug of tea or coffee. These are so good that once you make them, you’ll never bother with shop-bought biscuits again.
I used to love the ones from M&S — they were my little weekend treat with a cup of Earl Grey. But when we were tightening our budget, I decided to try making my own. Honestly? I haven’t gone back since. These homemade shortbread biscuits are richer, more chocolatey, and cost a fraction of the price. Plus, you get to load them up with as many chunks of dark, milk, and white chocolate as you like.
The first time I baked these triple chocolate shortbread biscuits, I thought they’d last the whole week. Big mistake! They were gone in three days flat. My husband couldn’t stop sneaking them from the tin, and now they’ve become a weekly must-bake in our house. Every Sunday, while the kettle boils, I make a fresh batch so we’ve got something cozy to enjoy with our tea breaks all week long… though, to be honest, they rarely make it past Wednesday!
These biscuits are a joy to bake, especially on cold afternoons when you want a little project but nothing too fussy. The dough comes together quickly with basic pantry ingredients, and the extra sprinkle of sugar on top before baking gives them that signature delicate crunch. If you’ve got kids, this is the perfect recipe to make together. The dough is easy to handle, so they can help with cutting out fun shapes — stars, hearts, or even Christmas trees if you’re feeling festive.
They’re also fantastic for lunchboxes. Stored in an airtight container, these homemade biscuits will keep up to a week… if they last that long! They travel well and don’t crumble easily, making them the perfect sweet treat to pack alongside sandwiches or fruit.
The secret to perfect shortbread is in the chilling time. Don’t skip it, no matter how tempting it is to rush. The first chill firms up the dough so it’s easy to roll and cut. The second chill stops the biscuits from spreading in the oven, giving you neat, bakery-style shortbreads with that perfect, buttery crumb.
These triple chocolate shortbread biscuits are everything a winter bake should be: simple, comforting, and utterly delicious. Whether you enjoy them with a steaming cup of Earl Grey (my favourite), a strong coffee, or sneak one straight from the tin while it’s still warm, they’re guaranteed to become a family favourite. Bake them once, and you’ll see why I’ve happily swapped the M&S packet for my own homemade version — and never looked back.
Ingredients
- 275g unsalted butter, cold and cubed
- 130g caster sugar, plus more for sprinkling
- 375g plain flour
- 25ml whole milk, cold
- 1 tbsp vanilla paste
- 50g dark chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- 50g white chocolate, roughly chopped
Ingredients
- 9.7 oz unsalted butter, cold and cubed
- 4.6 oz caster sugar, plus more for sprinkling
- 13.2 oz plain flour
- 0.85 fl oz whole milk, cold (just under 1 tablespoon + 2 teaspoons)
- 1 tbsp vanilla paste (stays the same)
- 1.8 oz dark chocolate, roughly chopped
- 1.8 oz milk chocolate, roughly chopped
- 1.8 oz white chocolate, roughly chopped
Instructions
- Add the cold, cubed butter, caster sugar, and plain flour to a large mixing bowl. Using your fingertips, rub everything together until the mixture resembles golden, sandy breadcrumbs. Work quickly so the butter stays cold — this keeps the shortbread beautifully crumbly.
- Pour in the cold milk and vanilla paste, then add the three types of chopped chocolate. Gently mix until a soft dough forms. Don’t overwork it — you just want everything to come together smoothly.
- Shape the dough into a rough disc, wrap it in cling film or parchment, and refrigerate for 15 minutes. Chilling firms up the butter, making the dough easier to roll and helping the biscuits hold their shape in the oven.
- Lightly flour your work surface, then roll the dough out to about 1.5cm thickness (or slightly thinner if you prefer a crisper biscuit). Use your favourite cutters to cut out shapes and place them on a baking tray lined with greaseproof paper.
- Sprinkle the tops generously with caster sugar, then pop the tray back in the fridge for 30 minutes. This extra chill stops the biscuits from spreading and ensures a neat, professional finish.
- Preheat your oven to 180°C (160°C fan).
- Bake the biscuits for 20–25 minutes, keeping a close eye on them as they can brown quickly towards the end. They should be lightly golden at the edges.
- Allow the biscuits to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely — if you can resist eating one warm!
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