Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.






Skill level

Average: 3.5 (4 votes)


  • 150 g chilled unsalted butter, diced
  • 100 g (½ cup, firmly packed) brown sugar
  • 110 g (¾ cup) plain flour
  • 30 g (⅓ cup) cornflour
  • 30 g (¼ cup) cocoa powder, sifted
  • 75 g (⅔ cup) hazelnut meal
  • 1 tsp natural vanilla extract or essence
  • 100 g good-quality dark chocolate, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 160°C. Line two large oven trays with non-stick baking paper.

Place all the ingredients in the bowl of a food processor (see Baker's tips) and process for 1 minute or until the mixture starts to form a dough – be careful not to over-mix.

Transfer the mixture to a medium bowl, add the chocolate and bring together with your hands to combine evenly.

Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5 cm apart. Flatten each with a fork so that they are about 1 cm thick.

Bake for 20 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.


Baker's tips
• If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 2.
• These biscuits will keep in an airtight container at room temperature for up to 1 week.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.


This recipe is from our online column, Bakeproof: Cookies in a hurry.