Ruby Chocolate Scottish Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My favorite way to impress guests is with this ruby chocolate Scottish shortbread. It's wonderfully simple to make, coming together in just 45 minutes from start to finish, and it requires ingredients you probably already have at home. Ruby chocolate brings a stunning pink hue and naturally sweet flavor without being overly rich, while the butter provides fat soluble vitamins that help your body absorb essential nutrients. The buttery shortbread base melts on your tongue, and honestly, this recipe is so straightforward that even baking beginners can pull it off beautifully. Your friends will think you spent hours in the kitchen.
Ella x
Ingredients
- 400butter
- 300ruby chocolate chips
- 200 ggranulated sugar
- 50 gconfectioner's sugar
- 250 gall-purpose flour
- 1 gsalt
- 100 mlunsalted milk
Detail level
Instructions
- 1
Preheat your oven to 150°C (300°F). Line an 18cm square baking tin with parchment paper.
Tip: Use parchment paper to ensure the shortbread releases easily.
- 2
Cream the butter and confectioner's sugar in a large bowl until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl.
- 3
Gradually add the granulated sugar and mix until combined.
Tip: Don't overmix.
- 4
Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Stir until smooth.
- 5
Add the melted ruby chocolate to the butter mixture and mix until combined.
Tip: Don't overmix.
- 6
Gradually add the flour and salt, mixing until just combined.
Tip: Be careful not to overmix.
- 7
Pour in the unsalted milk and mix until a dough forms.
Tip: If the dough is too dry, add a little more milk.
- 8
Press the dough into the prepared baking tin.
Tip: Use a spatula or your hands to shape the dough evenly.
- 9
Bake for 25 minutes or until the shortbread is lightly golden.
Tip: Keep an eye on it after 20 minutes.
- 10
Remove from the oven and let cool completely in the tin.
Tip: Cut into squares or fingers once cooled.
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