Buttery shortbread topped with melted chocolate and chocolate buttons — simple but addictive.
Ingredients
Shortbread
- 250g unsalted butter, softened
- 125g caster sugar
- 350g plain flour
Topping
- 300g milk chocolate
- Chocolate buttons
Method
1. Shortbread base
- Heat oven to 170°C (150°C fan).
- Beat butter and sugar until creamy.
- Add flour and mix to a soft dough.
- Press into a lined traybake tin.
- Bake 25–30 minutes until pale golden.
- Cool completely.
2. Topping
- Melt chocolate gently.
- Pour over cooled shortbread.
- Add chocolate buttons.
- Chill until set, then slice.