Chocolate Chunk Shortbread
Don’t be fooled into thinking this shortbread recipe isn’t anything special just because it doesn’t contain any fancy ingredients or complex steps. One omni family member said it's the best shortbread she’s ever had, and she’s requested some for her birthday!
Don’t take her word for it though, this chocolate chunk shortbread is so quick and easy to make, and you probably have everything you need for it in your house right now, so there really is no excuse.
I’ve made it with dark chocolate, and I also tried it with bournville orange chocolate which was absolutely amazing, but you can use any type of vegan chocolate you can get your hands on.
Yield: 16 shortbread
Total Time: 1H 40M (includes 1 hour fridge time)
250g vegan margarine
150g golden caster sugar (you can use white if you prefer)
1tsp vanilla extract
375g plain flour
170g vegan chocolate, chopped into chunks
Cream together your margarine and sugar, and then add your vanilla.
Using a spoon or spatula mix in your plain flour until a dough is formed, then mix in your chocolate chunks. Form your mix into one ball, wrap and refrigerate for 1 hour.
On a floured surface, roll out your dough half at a time to about 3cm thick, then use a knife to cut out your shortbread, you want to get 8 out of each half. Keep rolling and cutting until you’ve used all your mix. Place your shortbread into a lined tray and pop back in the fridge for 10 minutes. Preheat your oven to 170c.
Bake for about 15 minutes, you want them to just be going golden round the edges.
Leave to cool for a few minutes and then transfer to a cooling rack.
What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.