Mary Berry’s Chocolate Chip Shortbread blends rich buttery crumb with the faint crunch of semolina and deep cocoa undertones. Infused with dark chocolate chips that soften to pockets of sweetness, these biscuits strike a perfect balance between shortbread elegance and chocolate chip indulgence, ideal for teatime or gifting.
By Mary Berry
From Mary Berry Recipes
The recipe scores a Nutri-Score of C, reflecting the rich butter content balanced across moderate biscuit portions. Each biscuit contains around 220 kcal, with a blend of fats, carbohydrates, and sugars for a satisfying treat.
Equipment
Ingredients
- 75g (2 ½ oz) semolina or ground rice
- 140g (5 oz) plain flour, plus extra for dusting
- 75g (2 ½ oz) light muscovado sugar
- 25g (1 oz) cocoa powder
- 175g (6 oz) butter, cubed and at room temperature
- 100g (3½ oz) dark chocolate chips (70% cocoa recommended)
Customise
- No semolina: Use ground rice for similar texture.
- Sweetness level: Add 1 tbsp extra muscovado sugar if you prefer sweeter biscuits.
- Flavour twists: Add orange zest or a pinch of sea salt before baking for enhanced flavours.
- Rustic option: Roll dough into a log, chill, then slice instead of cutting rounds.
Method
- Make the base:
In a large bowl, mix semolina, plain flour, muscovado sugar, and cocoa powder together. Add the cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. - Bring it together:
Stir in the dark chocolate chips, then gently knead the mixture until you form a soft, smooth dough. Avoid overworking the dough to keep it tender. - Roll and cut:
Lightly flour your work surface. Roll the dough to a thickness of about 5mm. Use a 7.5cm round cutter to cut out the biscuits. Re-roll any trimmings once and cut more biscuits. - Chill the biscuits:
Place the cut biscuits on baking trays lined with parchment paper and refrigerate for 30 minutes while you preheat the oven to 160°C (fan 140°C) / 325°F / Gas mark 3. Chilling helps the biscuits hold their shape and develop a crumbly texture. - Bake:
Bake the biscuits for 20 to 25 minutes until they are just set and the edges have darkened slightly. Allow them to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
What can you serve with this
- Freshly brewed coffee: A perfect balance to the buttery, chocolatey biscuits.
- Vanilla ice cream: Crumbled shortbread adds texture and chocolate contrast to creamy ice cream.
- A pot of tea: Traditional pairing that complements the melt-in-your-mouth crumble.
FAQs for Mary Berry Chocolate Chip Shortbread
- Can I use milk chocolate chips instead?
Yes, but milk chocolate tends to melt more and makes the biscuits sweeter and softer. Dark chocolate chips hold their shape better and offer a richer flavour. - Why do I need to chill the dough?
Chilling prevents the biscuits from spreading too much during baking, ensuring they keep their shape and develop the ideal crumbly texture. - Can I shape the dough differently?
Yes, you can roll the dough into a log, chill it, and slice it into discs for a rustic shape. - How do I know when the biscuits are done?
The biscuits won’t look fully firm when you take them out. Allow them to cool on the tray for 5 minutes; the edges should be slightly darker. - How do I store these biscuits?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough or baked biscuits for up to 3 months.
Nutri-score Health Check
This recipe has a Nutri-Score of C, reflecting its rich butter and sugar content balanced by moderate serving sizes.
Positive Factors
- Use of semolina or ground rice adds texture and helps balance the richness.
- Light muscovado sugar adds a deeper flavour without excessive sweetness.
Negative Factors
- Butter and sugar increase calories and saturated fat.
- Chocolate chips add sugar and fat, contributing to overall richness.
Note: The Nutri-Score is a guideline based on ingredients and should be used to inform general health awareness. Enjoy these biscuits as a delicious treat.
