Shortbread with hot chocolate

You will need a selection of coloured icing, decorations and cookie cutters for Rachel Allens cute Halloween shortbread
By Rachel Allen
Shortbread with hot chocolate
  • Rating:
  • Serves: 12-18
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the biscuits

  • 75 g plain flour, plus extra for dusting
  • 50 g butter, plus extra for greasing
  • 25 g caster sugar
  • decorations of your choice and coloured icing

For the hot chocolate (per person)

  • 200 ml milk
  • 50 g dark, milk or white chocolate, chopped
  • splash single cream
  • 1-2 tsp caster sugar, optional


1. For the biscuits: preheat the oven to 180C/gas 4 and grease a baking tray with butter.

2. Using your fingers, rub the flour and butter together in a large bowl until the mixture resembles fine breadcrumbs. Stir in the sugar and use your hands to bring the mixture together to make a stiff dough - add a splash of water if necessary. Alternatively, you can briefly mix the ingredients together in a food processor.

3. Using a rolling pin, roll the dough out on a lightly floured work surface to a thickness of 5mm and cut into 12-18 fingers, rounds or any shape you like using cookie cutters.

4. Carefully lift the biscuits from the work surface with a palette knife and place on a baking tray spaced evenly apart. Bake in the oven for 8-10 minutes, or until pale golden-brown and cooked through. Remove immediately and leave to cool in the baking tray for a minute before lifting the biscuits onto a wire rack to cool completely. Decorate as desired.

5. For the hot chocolate: pour the milk into a saucepan and add the chopped chocolate and cream.

6. Bring to a gentle simmer, stirring continuously, and cook for 3-4 minutes or until the chocolate is melted and completely smooth.

7. Taste the hot chocolate and stir in a little sugar if necessary. Pour into a cup or mug to serve with the biscuits.

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