Because no great adventure started with salad

A cosy recipe for a rainy May weekend, this scrummy chocolate shortbread takes less than 5 minutes to prepare and 10-15 minutes to bake.


  • 270g plain flour
  • 75g caster sugar
  • 200g butter
  • 40g cocoa powder
  • 1tsp vanilla extract

To decorate:

  • 4tbsp icing sugar mixed with 1-2 tsp water
  • Dried edible flowers


  • Preheat the oven to 180C/160C (fan)/gas mark 4.
  • Cream together the butter and caster sugar until soft and fluffy. Sift in the flour and cocoa, stirring until well combined. If the mixture looks a little flaky, use your hands to bring the dough together.
  • Roll the dough out to approximately 5-8mm thick. Cut out the shortbread biscuits and place them on a baking tray lined with parchment paper. Bake for 10-15 minutes, or until the biscuits have set around the edges. Leave to cool on a wire rack.
  • When the biscuits are completely cool, stencil the icing over the top and scatter with edible flowers. If you don’t have a stencil to hand, drizzle with icing and decorate with flowers. Store in an airtight container and enjoy within 3 days.

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