Spiced chocolate chip shortbread

New

Baking Biscuit Dessert

Makes about 44 cookies

Prep 15 min

Our blend of cinnamon, cardamom and star anise works its magic in these simple, chocolate studded buttery shortbreads. Make a double batch and keep them in the freezer (for up to 2 months), ready to slice and bake whenever you fancy. Finished with a spiced sugar coating for extra sparkle and crunch, they’re sure to become a festive favourite—or an all-year-round treat.

The baked shortbreads will keep for up to 2 weeks in an airtight container.

The spiced sugar will last for up to 6 months in an airtight container or jar, so make a double batch to keep on hand for sprinkling over porridge or stirring into hot chocolate.

Ingredients

	Spiced sugar
50g	golden (or regular) caster sugar
2 tsp	Ottolenghi sweet spice blend
	Pinch of salt (optional)

	Shortbread
300g	plain flour
2 ½ tsp	Ottolenghi sweet spice blend
200g	salted butter, at cool room temperature
100g	golden (or regular) caster sugar
100g	dark chocolate, roughly chopped
30g	spiced sugar, for rolling

Method

Combine everything for the spiced sugar and set aside.
Add the flour, salt, spice blend, butter and sugar to the bowl of a stand mixer and, on
low speed, use the paddle to work the mixture into a crumble (or rub together with your
hands). Add the chocolate and empty the bowl out onto a clean work surface and gently
bring the dough together. Halve the dough and roll each piece into a log, about 32cm
long and 3cm in diameter. Wrap in parchment paper and transfer to the fridge until firm,
about 1 hour.
Preheat the oven to 160C.
Lightly brush each log with water and roll in the spiced sugar until evenly coated. Slice
each log into 1 ½ cm thick rounds and place, evenly spaced apart, on parchment lined
baking trays. Bake for 25 minutes until golden and crisp. Leave to cool completely.