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With a buttery, melt-in-your-mouth texture and bursts of fruity sweetness, these Chocolate and Raspberry Shortbread Biscuits are a delicious treat! Whether enjoyed with homemade afternoon tea or packaged up as a thoughtful gift, the irresistible flavour of these biscuits is guaranteed to be a hit. This simple recipe uses only five ingredients and takes less than one hour from mixing bowl to first bite!

Pair these biscuits with these adorable Lemon Flower Tartlets for an extra special treat!

Recipe Overview

FLAVOUR: Creamy rich chocolate, buttery shortbread and sweet tangy raspberry come together in each bite of these shortbread biscuits!
TEXTURE: These shortbread biscuits are slightly crunchy with a melt-in-your-mouth texture. They are perfectly baked to hold their shape when dunked in tea, but soft enough to still have that classic crumbly shortbread texture.
SERVES: This recipe makes 12 shortbread biscuits. It only uses 5 simple ingredients and the measurements can easily scaled up or down to make a half-batch or double-batch.

Ingredients To Make Chocolate and Raspberry Shortbread Biscuits

This easy recipe uses five simple ingredients you’ll likely already have in your cupboards. Here’s your ingredient list to make these Chocolate and Raspberry Shortbread Biscuits:

Unsalted butter: Gives the shortbread that lovely buttery flavour and crumbly texture. Can be swapped for vegan butter or a vegetable spread baking block such as Stork.
Caster sugar: Gives the shortbread a subtle sweetness and lovely crisp edges.
Plain flour: Used to bind the shortbread dough together and give the biscuits structure.
Chocolate: Dunk all the shortbread biscuits in melted milk chocolate or go for a mix of milk and white chocolate. You could even marble the two melted chocolates together and then dunk the biscuits!
Freeze-dried raspberries: Finish the biscuits with a little sprinkle of freeze-dried raspberries for a sharp tangy sweetness and a lovely pop of colour!

Rolling out shortbread biscuit dough and cutting out round biscuits

Tips For Making Chocolate and Raspberry Shortbread Biscuits

Flour the cookie cutter: Dip the edges of the cutter into flour to prevent the dough from sticking and give the biscuits a clean, defined edge. This recipe uses a 6cm fluted round cookie cutter, but you can use any shape cutter you like!
Chill the biscuits before baking: This solidifies the butter to prevent spread in the oven, giving the biscuits a defined shape. It also develops the flavours in the dough, making the shortbread biscuits even more delicious.
Bake until just golden: Bake your shortbread biscuits until they are just golden around the edges. The biscuits will become more golden as they cool down. Overbaking can result in a dry texture.
Use good-quality chocolate: Whether you prefer milk, dark, or white chocolate, make sure it’s good-quality and suitable for melting and dipping. My go-to is either Lindt or Menier Chocolate.