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This chocolate shortbread was a regular favourite in our house growing up.  We used to do a lot of baking.  My first experience of cooking was helping my grandmothers and my Mum with cakes or biscuits.  I remember Nanna Eileen’s perfect Victoria sponges (she made two every week so she had a lot of practice!), Nanna Connie’s melting moments and Mum’s coconut tarts, chocolate cakes,  cherry cakes and chocolate shortbread.  I hadn’t had chocolate shortbread for many, many years and then on a visit to my Mum’s I had a search through her recipes.

Mum's Recipe BooksI found these two little hardback books full of recipes.  They’re a little bit stained and worn but you can see just how  well-used and well-loved they’ve been.  And in one of them I found the old chocolate shortbread recipe.

Chocolate Shortbread Recipe

I don’t do a lot of baking nowadays, mainly because it’s so hard not to eat too much of it when I do!  And this recipe is no exception – it has a really moreish texture which makes it very hard to eat just one piece.  I have recently joined the local Seven Hills Women’s Institute where cakes are very welcome so I’m planning on using that as an excuse to do a bit more baking in the future.  I think because it’s such a part of my childhood I find it a very comforting thing to do.

The shortbread in the name is a bit of a misnomer here because the coconut in the recipe means it isn’t particularly shortbread-like.  But it is beautifully rich and crumbly and really easy to make.  You can cover it with milk or plain chocolate depending on your preference.

Chocolate Shortbread
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  1. 130g soft margarine or softened butter
  2. 65g caster sugar
  3. 3 tsp cocoa powder
  4. 130g self-raising flour
  5. 100g dessicated coconut
  6. 125g chocolate for covering
  1. Preheat oven to 180 °C/gas mark 4.
  2. Grease a swiss roll tin (approximately 16cm x 26cm).
  3. Cream margarine or butter, sugar and cocoa together.
  4. Add flour and coconut and mix to combine (it makes quite a stiff mixture).
  5. Put mixture into tin and press flat.
  6. Bake for 25-30 minutes on a middle shelf.
  7. Melt chocolate and spread over shortbread.
  8. Cut into 12 pieces while still warm.
  9. Leave to cool before removing from tin.
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