Chocolate & Pecan Shortbread Biscuits

A great combination, using quality chocolate such as Green & Blacks Milk Chocolate.  You can also make this with less flour – around 225g, to get a really rich, buttery shortbread which is very, very short and tastes great, but for everyday eating the extra flour makes  for a more practical eating biscuit, and significantly more of them!

Makes about 24


  • 225g Butter, diced & left to come to room temperature
  • 100g Sugar
  • 350g Plain Flour
  • a pinch of Salt
  • ½ tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 100g good quality Chocolate, diced
  • 100g Pecans, chopped


  • Cream together the butter, sugar and vanilla extract in a bowl
  • Sift in the flour, salt and baking powder and work into the butter with a fork to form crumbs
  • Add the chocolate & nuts, mix well and pull together to form a dough. If the dough is sticky, refrigerate for 20-30 minutes to chill
  • Tip onto a floured surface and roll out to about 8mm thick
  • Use a 6cm cutter to stamp out biscuits.  Re-roll any leftover bits
  • Place on a silicon sheet and bake at 160°C for 15-20 minutes, until golden brown
  • Transfer to a wire rack to cool

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