Chocolate and Raspberry Shortbread Biscuits
By Jessie
Updated: July 7, 2025
Rate This Recipe
By: Jessie
Updated: July 7, 2025
Rate This Recipe:
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!
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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!
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.
Chocolate and Raspberry Shortbread Biscuits
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!
Rate this Recipe
Print Pin Rate this RecipeServings: 12
Ingredients
- 100 grams Unsalted butter room temperature
- 50 grams White caster sugar
- 150 grams Plain flour
- 100 grams Chocolate milk/dark/white or a mix
- 2 tablespoons Freeze-dried raspberries
Instructions
- Line a large baking tray with baking paper.
- In a large bowl, beat the butter and sugar together until light and fluffy. Tip in the flour and use your hands to bring the mixture together into a smooth shortbread biscuit dough.100 grams Unsalted butter, 50 grams White caster sugar, 150 grams Plain flour
- Lightly flour a worktop and rolling pin. Roll the dough out to roughly 0.5cm thickness.
- Use a 6cm round fluted cookie cutter to stamp out biscuits, placing them on the baking tray as you go. Bring the scraps together and re-roll the dough to make 12 biscuits in total.
- Sprinkle the biscuits with caster sugar and place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
- Bake the shortbread biscuits for 10-12 minutes until lightly golden around the edges. Remove and leave to cool on the baking tray.
- Meanwhile, break the chocolate up into a small glass bowl and microwave for 30-60 seconds or until melted. Give the chocolate a stir until it's smooth and glossy.100 grams Chocolate
- Dunk the biscuits in melted chocolate, allow the excess to drip off, and then place on the baking tray. Sprinkle some freeze-dried raspberries on top. Repeat with the remaining biscuits.2 tablespoons Freeze-dried raspberries
- Leave to set at room temperature or pop in the fridge for 10 minutes. Arrange the biscuits on a pretty plate, pop the kettle on and enjoy!
Video
Notes
Store these Chocolate and Raspberry Shortbread Biscuits in a baking tin at room temperature for up to 5 days.
Have you made these Chocolate and Raspberry Shortbread Biscuits?
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