“I have been making this recipe for 20+ years and everyone loves it.As it is so easy children love to help!Can be varied with milk,dark or white choc coating or even include a middle layer of icing between the shortbread and chocolate.”

Ingredients Nutrition


  1. In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
  2. keep mixing with hands and knead until mixture forms a soft dough.
  3. Handle gently so not to overwork the dough.
  4. Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
  5. Prick all over with a fork to prevent air bubbles making it rise too much.
  6. Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
  7. Don't let it overbrown or it will spoil the taste and be hard.
  8. When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
  9. Leave to cool in the tin and turn out onto a cooling rack when cold.
  10. Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
  11. Leave to set then store in an airtight tin.

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