Melt in the mouth double chocolate chip shortbread squares

Skill: Low
Cost: Low
Time: 1 hour 15 minutes + cooling
Equipment: Baking sheet, rolling pinSAMSUNG CSC

Hello! I haven’t posted in a verrry long time! I have still been baking, I just haven’t found the time to post. I am going back to uni next week so hopefully then I will get into a baking/posting routine. I normally bake at least once a week and cook vegetarian meals from scratch almost every night and I would love to share my culinary adventures with you on a more regular basis!

I have been on ‘holiday mode’ in regards to my eating for a fair few months now. I have baked and eaten a lot. Hopefully going back to uni I will get back on track, eating healthily and working out. So watch out for healthy eating posts in the near future.

Now back to the unhealthy, but utterly scrumptious, shortbread in question! Everyone deserves a treat (even if I have had a few too many while on my summer break!) and this is just the kind of indulgence we all need every once in a while. I really love the chocolate chunk shortbread you get in Marks and Spencer- it is soft, buttery and completely delicious- so I set about creating my own version.

I used a Mary Berry recipe for the shortbread and added chocolate chips. As her recipe was for a 7″ round tin I had to guess at how thin to roll it/ how big the squares should be. The first batch I made was far too thin, had too much chocolate in and was slightly over baked. This made more of a crunchy biscuit, rather than a melt in the mouth shortbread. Although it tasted nice it was not what I was after, so I embarked on a second shortbread making mission.

For the final version I doubled the shortbread mixture, but kept the amount of chocolate chips the same as the first batch. I also doubled the thickness of the rolled out mixture, this meant the shortbread remained soft, rather than going hard. I also reduced the baking time slightly. The result was spot on!


The first batch…




200g Plain flour

100g Corn flour

200g Butter

100g Caster sugar

50g White chocolate Chips

50g Milk chocolate chips


1. Preheat oven to 140C (fan).

2. Mix flour, corn flour and sugar. Rub in butter. Bring dough together gently while mixing in chocolate chips. This is quite a crumbly mixture but stick with it!

3. Roll out on a floured surface to about 1/2 inch thick and cut into 8 squares.

4. Place on tray, leaving spaces between each square and refrigerate for 30 minutes.

5. Bake for 30 minutes (check them at 25), they will not look done but please take them out- they will cool and crisp up! Sprinkle with caster sugar and allow to cool completely before removing from tray.

6. Enjoy!


SAMSUNG CSCThis recipe produced the soft, crumbly and buttery shortbread I was craving. With a slight crunch on the outside and a melt in the middle inside you will struggle to only eat one at a time!

They were really simple to make, but just as good as the ones you buy. They would be perfect for afternoon tea!

I hope you love this recipe as much as I did- please let me know if you try it out!

Look out for my future posts- I should be posting weekly within a few weeks!

Until next time,
Emily x



4 thoughts on “Melt in the mouth double chocolate chip shortbread squares

  1. I really love your blog, your posts are all so beautiful and your recipes look so good! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

  2. I made these yesterday exactly to your recipe and they are perfect, so melt in the mouth and just the right sweetness with a little crispness on the outside when you bite, very yummy and my husband loves them, thanks 😀

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