Black Biscuits

Chocolate Shortbread

Preparation info

  • Makes


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

This recipe not only tastes delicious but is excellent for cutting, as it keeps its shape so well when baked.


  • 250 g plain flour, plus more to dust
  • ½ tsp salt
  • 50 g


To Bake

Sift the flour, salt, cocoa and icing sugar into a bowl. Rub in the butter with your fingers until well combined. Knead just until smooth but do not over-mix, or you will toughen the dough. Wrap in cling film and chill for about 30 minutes.

Lightly dust a clean board and rolling pin with flour, and roll out the dough to about 5mm thick. Cut