Chocolate and Nut Shortbread

Chocolate and Nut Shortbread

Makes 24 biscuits, depending on size



200g butter
280g (500ml) cake flour
150g (180ml) Huletts Castor Sugar
10ml vanilla essence
1 extra large egg
200g dark chocolate, chopped
100g walnuts or pecan nuts



  1. Preheat the oven to 160 °C.
  2. Place the butter, flour, sugar, vanilla and egg in a food processor. Process until the mixture comes together, about 5 minutes. On a lightly floured surface, turn the dough out and add the chocolate and nuts. Knead gently until well combined.
  3. Line a 23 x 30 cm baking tray with baking paper and press the chocolate mixture evenly into the tray. With the back of a spoon smooth over and score the top into long bars. Prick with a fork and bake until the top is lightly golden, about 40 minutes. Slice and serve.