Shortbread with Chocolate Chips

My boyfriend said to me one day, had I tried the square chocolate chip shortbread that you get from Tesco. I said no I hadn’t but is that what he wanted me to make next? He was like it is an idea.

I love shortbread but I’m defiantly more of a traditional shortbread kind of girl but am willing to try different shortbread. I thought you can’t ever go wrong adding chocolate to something.

I didn’t just add chocolate chips to this recipe, I added some cacao nibs as I have had this little tub of them since last September when I got the tub free at the food festival in oxford. I was told to use them like chocolate chips, so I did just that.

I will openly admit that I cooked these for slightly to long but they did smell amazing when they were cooking. They were still tasty, and my boyfriend did enjoy them.

Shortbread with Chocolate Chips

Course Biscuits
Keyword Snacks
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 18 shortbread


  • 225 g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 225 g unsalted butter
  • 100 g caster sugar
  • 125 g chocolate chips
  • 1 tbsp cacoa nibs


  • Preheat oven to 150 C / Gas 4. Grease two baking trays with butter/oil. Sieve together the flour, baking powder and salt, set aside.
  • In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the chocolate chips and cacoa nibs.
  • Using a cutter (your choice of shape), cut the shortbread and place them on the baking trays about 3cm apart. Put in the fridge to chill for 30 minutes.
  • Bake for 8 minutes or until light golden brown. Remove from trays to cool on racks.

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