Ruby Chocolate Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Have you tried ruby chocolate yet? It's become my absolute favorite way to elevate a simple shortbread. This recipe comes together in just 45 minutes total, making it perfect for when you want something homemade without spending all afternoon in the kitchen. The butter provides wonderful richness while also containing butyric acid, which supports digestive health. What I love most is how straightforward it is to make and how the ruby chocolate chunks add both visual drama and that gorgeous fruity flavor. Trust me, once you bake a batch of these, you'll be making them again and again.
Ella x
Ingredients
- 250butter
- 200 gsugar
- 150 gruby chocolate
- 300 gflour
- 50 gsalt
- 20 ggranulated sugar
- 100ruby chocolate chunks
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: To prevent the shortbread from spreading, ensure the baking sheet is chilled.
- 2
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 3
Gradually add the flour, salt, and ruby chocolate to the bowl, mixing until a dough forms.
Tip: Be careful not to overmix the dough.
- 4
Fold in the ruby chocolate chunks.
Tip: This will distribute the chocolate evenly throughout the shortbread.
- 5
Squeeze the dough into a rectangle shape on the prepared baking sheet.
Tip: Use your hands or a spatula to shape the dough evenly.
- 6
Bake for 25-30 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the shortbread during the last 10 minutes of baking to prevent overcooking.
- 7
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: This will help the shortbread set and make it easier to cut.
- 8
Transfer the shortbread to a wire rack to cool completely.
Tip: Cut the shortbread into desired shapes or squares.
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