The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.
Marks & Spencer have the most delicious shortbread squares filled with chocolate chunks. When I’m out and about, but haven’t had time to bake my own shortbread, then M&S’s will be the only place I buy shortbread from!
I tried to make my shortbread recipe today as similar to the Chocolate Buttons Shortbread available to buy in the Marks & Spencer food hall.
But of course, this homemade version is far superior!
I’ve made this recipe as easy as possible. Blog readers LOVE an easy bake, so we’re baking the shortbread straight in a square cake tin and not worrying about rolling it out and cutting into different shapes.
Easy, no-fuss recipes are something I enjoy sharing on the WJBN blog.
My taste tasters all think this shortbread is better than the original. It’s freshly baked, a little thicker in texture, but shares all the same qualities in taste and crumbly texture as the M&S shortbread.
These delicious shortbread squares contain just five ingredients: butter, sugar, flour, semolina and chocolate. Semolina is an optional ingredient. If you don’t have it to hand, then don’t worry as the shortbread will be fantastic even without the semolina.
Lush, buttery and crumbly shortbread squares. This recipe makes 12 very large squares, but I would definitely recommend slicing into 16 smaller squares as it’s extremely rich, but nonetheless very, very tasty!
Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)
The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.
Servings 12
- 200 g butter (salted or unsalted) softened
- 100 g caster or granulated sugar
- 300 g plain flour
- 50 g semolina optional
- 150 g Marks & Spencer Gigantic Milk Chocolate Buttons roughly chopped
- 50 g dark or milk chocolate roughly chopped
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Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
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Start by preparing the shortbread dough – cream the softened butter and sugar until light and creamy.
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Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate.
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Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
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Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.
Just look at ALL those amazing chocolate chunks in this shortbread. I just can’t get enough of this recipe. Make sure you try a piece while it’s still slightly warm, fresh from the oven…
Try my Chocolate Shortbread next!
Show some love to someone special with these adorable Valentine’s Shortbread Hearts
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