Chocolate Chunk Shortbread Biscuits

Buttery and crumbly shortbread fingers packed with delicious chocolate chunks for a simple homemade treat that's perfect for Christmas.

Serves: 22 | Prep time: 15 minutes | Cooking time: 10-12 minutes

Ingredients

• 325g The Pantry Plain Flour
• 225g Lightly Salted Butter, softened
• 110g Icing sugar
• 150g Milk or dark chocolate, roughly chopped into small chunks

Method

1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4 and line two baking trays with baking paper.
2. Beat the softened butter and icing sugar together in a large bowl until smooth and creamy.
3. Gradually add the plain flour and mix until the ingredients come together to form a soft shortbread dough.
4. Add the chocolate chunks and gently work them through the dough until evenly distributed.
5. Lightly flour a clean work surface and roll the dough out to approximately 1cm thick.
6. Using a sharp knife, cut the dough into rectangles approximately 3cm × 8cm.
7. Carefully transfer the shortbread rectangles onto the prepared baking trays, leaving a small space between each biscuit.
8. For a classic shortbread finish, gently prick each rectangle 3–4 times with a fork.
9. Bake for 10–12 minutes, until the shortbread is lightly golden around the edges but still pale in the centre.
10. Leave the biscuits to cool on the baking trays for 5 minutes, then carefully transfer to a wire rack to cool completely.