Chocolate Chunk Shortbread

Chocolate Chunk Shortbread | thecompassionkitchen.com

Chocolate Chunk Shortbread | thecompassionkitchen.com

Chocolate Chunk Shortbread | thecompassionkitchen.com
5 from 1 vote
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Chocolate Chunk Shortbread

Buttery shortbread squares full of chocolate chunks for an indulgent treat
Course Baking, Dessert, Snack
Cuisine British, Vegan
Tags chocolate, shortbread
Prep Time 30 minutes
Cooking Time 15 minutes
Chilling Time 1 hour
Total Time 45 minutes
Servings 18 squares

Ingredients

  • 250 g non-dairy spread soft
  • 130 g caster sugar + more for coating
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 375 g plain flour
  • 150 g vegan chocolate see notes

Method

  1. Add the dairy free spread (250g) to a mixing bowl with the sugar (130g) and beat with a hand mixer until well combined - the texture should be smooth and creamy.

  2. Add the vanilla (1 tsp) and the salt (pinch) and mix again. Sift in the flour (375g) and stir with a wooden spoon until the dough starts to come together, and then use your hands to form it into a ball.

  3. Chop the chocolate (150g) into small square chunks and knead into the dough so they are evenly distributed.

  4. Wrap the mixture in cling film and chill in the fridge for 30-60 minutes until it's firm enough to handle. If you want it to cool down faster then cut the dough into quarters, roll each of these into balls and wrap each one individually in cling film before placing in the fridge.
  5. When the dough is cooled, preheat the oven to 160 degrees C and prepare two large baking trays by lining them with non-stick baking paper.
  6. Turn the dough out onto a floured surface. Working with half of the mixture at a time, roll the dough out to 1cm (1/2 inch) thick and cut into 6cm (2 1/2 inch) squares with a sharp knife.

  7. Carefully transfer the squares onto the baking trays and repeat with the other half of the dough. Keep rolling up the off-cuts and rolling the dough back out until you have made as many as you can. If you want them to be very neat then place the squares back in the fridge for 10-15 minutes before baking.

  8. Bake in the middle of the oven for 12-14 minutes, turning halfway through. Keep a close eye on them towards the end. They are baked when the edges start to turn golden.
  9. Leave to cool on the tray for a couple of minutes before transferring to a cooling rack.
  10. They are perfect fresh from the oven and still slightly warm but there are also several delicious ways to finish these biscuits off. Dusted with icing sugar or dipped in some melted chocolate are both amazing options, but my personal favourite is to give them a sugar coating like traditional Scottish shortbread.

  11. Once the shortbread has cooled on the rack for 5-10 minutes and has firmed up slightly, either sprinkle some caster sugar over each one or pour a layer into a shallow dish and dip each of the biscuits in the sugar so they are thinly coated. Gently tap off any excess and they are ready to enjoy with a nice cup of tea or even better, a steaming mug of hot chocolate.

Recipe Notes

I used a mixture of vegan white, milk and dark chocolates because I like the variety in their flavours, so use whatever you prefer.

Viva Veganista Weekly Winner - April 2017

Chocolate Chunk Shortbread | thecompassionkitchen.com

Chocolate Chunk Shortbread | thecompassionkitchen.com

Chocolate Chunk Shortbread | thecompassionkitchen.com

2 comments Add yours
  1. I was looking for a vegan shortbread recipe for sometime and this recipe was perfect!
    The shortbread turned out how I imagined and they taste great!

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