Chocolate Shortbread

Instead of the traditional shortbread, give these beautiful cookies a dense chocolatey flavour that will have you wanting more.

50 pieces

Easy 10 minutes



For the recipe Chocolate Shortbread

For Chocolate Shortbread:

300 g Dr. Oetker Nona Corn Starch
250 g Butter (melted)
100 g Icing Sugar
100 g Ground Almonds
110 g Milk Powder
300 g Dr. Oetker Nona Cooking Chocolate
50 g Dr. Oetker Nona White Cooking Chocolate




Mix butter, icing sugar, ground almond and together milk powder.


Add corn starch. Mix well until a soft dough forms.


Spread dough in a pan and compress it.


Bake in a preheated oven 150˚C for 20 minutes.


Set asided to cool.


Melt cooking chocolate by double boiling or microwave. Pour melted cooking chocolate onto the shortbread.


Melt white cooking chocolate with the same method. Fill white cooking chocolate in a piping bag, pipe your favourite motives on the chocolate topping.


Keep Chocolate shortbread in the refrigerator. Cut shortbread into your desired sizes when the chocolate is properly set.

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