Looking to try out an easy and delicious baking recipe? Well, I have you covered today with this easy shortbread recipe with added white chocolate and fudge. Delicious!
You can’t beat a good biscuit to go with your cuppa, and shortbread is a fab treat to go with it. Now, shortbread might seem like a complicated bake, however, it is super easy to create at home. You can make it as it is, or as I have done in this recipe by added extra deliciousness with some white chocolate and fudge.
Now, I have chosen to go with a bar of special white chocolate, which I guess brings in a hint of Christmas…Terry’s white chocolate orange. Not only do you get the yumminess of white chocolate but a subtle orange flavouring too. To add to this deliciousness, I am adding chopped up pieces of fudge that caramelise as the shortbread breaks.
I have previously baked shortbread, as part of this Caramel Shortbread Recipe, however, this one takes the biscuit as it is and combines it with other yummy goodness.
So if you would like to see the easy shortbread recipe, then let’s get baking!
Easy Shortbread Recipe
This easy shortbread recipe is well, easy to make, and the basic recipe only calls for three ingredients. What you are left with is a delicious, buttery, crumbly biscuit.
To make the yummy shortbread you are going to need:
- 300g Plain flour (with extra for dusting)
- 200g Unsalted Butter
- 100g Caster Sugar
- 50g Terry’s White Chocolate Orange
- 50g Fudge
Step 1 – Prepare ingredients
The first thing to do is to prepare all of your ingredients. Chop the white chocolate and the fudge into small pieces. Now, you could use small pieces of pre-cut fudge, however, I chose to cut up the chocolate fudge bars. You can also use other chocolate if you like, or even chocolate chips. You will not get the orange taste this way, but still chocolate goodness!
Make sure the butter is at room temperature (not straight from the fridge) so that it is soft. Also, cube the butter as this will make it easier to mix.
Whilst preparing the ingredients, you want to prepare several baking trays with greaseproof paper and set these aside.
Step 2 – Combine Butter & Sugar
In a large mixing bowl, place in the sugar followed by the butter. Use an electric hand whisk or stand aid to begin creaming the butter and sugar together. You can also do this by hand, however, it will take much longer.
Continue to beat together until the mixture is smooth and fluffy.
Step 3 – Add Flour, Chocolate & Fudge
Then it is time to begin adding in the flour to create the shortbread dough. Sift this into the mixture to reduce any lumps and bumps entering the dough. Sift this in batches, and mix with a spoon or spatula. When the mixture begins to thicken and clump, then discard the spoon or spatula and begin combining with your hands. I find this the easiest way to mix it and is easier to tell the consistency.
Once all of the flour is added and the shortbread dough is formed, begin adding in the chocolate and fudge. Again, mix in by hand and try to evenly distribute the chocolate and fudge.
Step 4 – Roll and Cut
Now that everything has been added and combined it is time to roll out the dough. Lightly flour the work surface before placing the dough on. The shortbread might be quite sticky, and the flour should help reduce sticking. I also have a silicone mat so I have used this underneath the flour to help aid in the dough unsticking from the surface.
Use a rolling pin, dusting this with flour if required, and evenly roll out the dough. You ideally want the dough to be around 1 cm thick. Try to make this as even as possible if you can, as this will help with the baking process.
Then using a cookie cutter, begin cutting out the dough. I didn’t have a cutter to hand so carried out a bit of improvisation. Did you know a champagne flute makes a perfect little biscuit cutter?! So, use whatever you have to hand to cut out the shapes, be it a cutter or glass. You can also just cut the rolled-out dough into strips or squares, reducing the need for the cutter.
Step 5 – Bake
Place the cutout shortbread onto the prepared baking trays. Cover these with cling film or something protective and place them into the fridge to chill and rest for approximately 30 minutes. The longer the dough is chilled the better chance of the biscuits retaining their shape. This is because the butter has a chance to harden slightly. The warmer the butter, the more likely the mixture is to spread.
Whilst the dough is chilling, preheat the oven to a gas mark 4 or 180°c. After the shortbread has chilled, place them in the preheated oven. Bake for approximately 15-20 minutes or until they have begun turning lightly golden.
Once ready, remove the shortbread from the oven and allow them to cool. Once cool, they are ready to be enjoyed with a lovely cuppa! If you are nice, you could always give these away as gifts too. They would pair perfectly with these handmade roasted almonds, and hot chocolate stirrers.
There is an easy shortbread recipe with white chocolate and fudge as an addition. What do you think of these shortbread biscuits? Have you made them before? Let me know in the comments below!
If you fancy a savoury shortbread, then you have to try my friends over at The Grumpy Olive with their Rosemary Savoury Shortbread recipe!
Easy Shortbread Recipe – Video
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White Chocolate & Fudge Shortbread
- Electric hand whisk or stand aid
- Mixing Bowl
- Baking tray lined with greaseproof paper
- 300 g Plain Flour with extra for dusting
- 200 g Unsalted Butter cubed
- 100 g Caster Sugar
- 50 g White Chocoate cubed into small pieces
- 50 g Fudge cubed into small pieces
- In a mixing bowl add the sugar and butter. Beat together until it is fluffy and smooth in texture.
- Sift in the flour and begin mixing until a dough is formed. Make sure it is combined well, using your hands to mix can help at this point.
- Add in the chocolate and fudge to the dough, combining until evenly distrubuted through the shortbread dough.
- Place the dough on a lightly floured surface and roll out until 1cm thick. Cut into desired shapes, trips or squares.
- Place the cut out shortbread dough onto a pre-lined baking tray. Cover and place in the fridge for approximatley 30 minutes to chill the dough.
- Whilst the dough is chilling, pre-heat the oven to a gas mark 4 or 180°C.
- Remove from the fridge and bake in the oven for approximatley 15 – 20 minutes, or until the biscuits are turning lightly golden.
- Remove from the oven and allow to cool fully. Then enjoy with a cuppa!