Alison Roman’s Salted Butter and Chocolate Chunk Shortbread
The Day I Discovered These Biscuits
If I’m honest, I first made Alison Roman’s Salted Butter and Chocolate Chunk Shortbread late at night, kind of out of spite. My friend Emma sent me a photo, and she was all, “You have to try these, right now!” So I did—yep, I was in my pajamas with flour everywhere, and I had to use a chopping board because my big baking sheet was, well, hosting a half-finished lasagna (don’t ask, honestly). And it turned out, these cookies were perfect for kitchen chaos—ridiculously moreish, salty, a bit crumbly so you get those gorgeous sandy edges. Kind of like a posh biscuit but, you know, not fussy. Now, every time I smell good butter melting, I think about that night of haphazard baking and the fact that sometimes recipes just click.
Why You’ll End Up Loving This Too
I make these when I want to flex my “fancy snacking” vibe with zero effort. My family goes mental for them (especially my cousin Pete; don’t leave him alone with the cookie tin). And the dough? You can actually freeze it, slice off a hunk whenever the urge strikes—no judgment. I’ve even made a batch after a glass or two of wine… and still, somehow, they’re epic. Only complaint: once I tried to swap in margarine. Not. The. Same. Lesson learned.
What You’ll Need (But Feel Free To Improvise)
- 225g (2 sticks) salted butter, cold-ish and cut into chunks (I sometimes just use whatever butter’s in the fridge; gran swears by Kerrygold but honestly it all works)
- 110g (1/2 cup) granulated sugar (caster sugar does the trick, or even light brown if you like caramel-y)
- 65g (1/3 cup) light brown sugar (just use more granulated if you’re out—no tears!)
- 2 tsp vanilla extract (sometimes a bit more because, well, vanilla is never wrong?)
- 310g (2 1/2 cups) plain flour (AP flour, for anyone Stateside)
- 170g (about 1 cup) chopped dark chocolate or chocolate chips (I love a mish-mash, but use milk if you’re feeling rebellious)
- 1 egg, beaten (for brushing; but, if you’re vegan-ing it up, a splash of oat milk has worked for me in a pinch)
- Turbinado sugar for sprinkling (or any crunchy sugar, honestly regular sugar’s fine if your corner shop’s out)
How I Actually Make Them (Distractions Included)
- Beat together the butter, both sugars, and vanilla with an electric mixer or, heck, a sturdy wooden spoon and elbow grease. Don’t panic if it looks separated early on—it sorts itself out after the flour goes in.
- Toss in the flour and mix until just combined. This is where I usually sneak a rogue chocolate chunk to taste. Fold in the chopped chocolate (save a handful for sticking on top, if you want them blog-photo pretty).
- Tip the dough out and use your hands (cold ones, works best) to squish it together—don’t overthink it. I divide into 2 logs, each about the length of a pencil case, maybe 2ish inches thick (I just roll till it looks right!).
- Wrap logs in cling film; let chill in the fridge for, what should be 1–2 hours. Sometimes I get impatient, so I bung them in the freezer. Works, but keep an eye—they go ROCK hard.
- Preheat your oven to 175°C (350°F). Cut dough into rounds—about 1cm (half inch) slices. Arrange on a lined baking tray; they do spread but not loads, so squeeze them a bit closer if your oven’s pokey.
- Brush tops with beaten egg, sprinkle the turbinado sugar on like it owes you money, and then—bake 12–15 mins, till golden at the edges.
- Let cool on the tray for a couple of minutes (or, let’s be honest, until you burn your fingertips because you cannot wait). They’re crumbly, so go slow unless you like cookie rubble—delicious, but messy.
Notes (Learned After A Few Near-Disasters)
- If you use unsalted butter, add a solid pinch of fancy salt to the dough. Actually, now I do this every time—more pop!
- Don’t overbake. Once I got distracted by a rerun of The Traitors and ended up with shortbread-flavored croutons.
- Slicing the logs is easier if you let them sit out for 5 mins—unless you’re chiseling cookies for sport.
I Tried These Variations, Let Me Tell You…
- Adding toasted pecans: really nice, if you like a bit of crunch
- Milk chocolate: a bit much for me, but my niece loves them “browner and sweeter” (her words)
- Lemon zest: honestly? Didn’t love it—muddied the flavors
- Once, I pressed sea salt flakes right on top before baking; result = magic.
Equipment Stuff (No Need To Panic)
All you really need is a mixing bowl, a baking tray, and a decent knife. If you don’t have an electric mixer, use a wooden spoon—takes longer but, hey, you get a bicep workout. Also, cling film is ideal for rolling, but I’ve used a plastic bag or even baking paper in a pinch.
How I (Try To) Store Them
Technically, they’ll keep in an airtight tin for a week. But, in my house, they never even make it past day two. Spares in the freezer last months—just slice and bake on a lazy Sunday.
If You’re Wondering How To Serve…
We eat them with tea (sometimes in the tea—no regrets), or as a breakfast snack with strong coffee. Sometimes I plate them up with chilled fruit in the summer. But mostly, it’s a grab-and-munch situation, straight form the rack (watch the fingers, though—it’s hot!)
Mistakes You Can Learn From Me…
- I once tried rushing the chill step—ended up with sad, lumpy cookies that merged together. Don’t be like me.
- Forgot the egg wash once—not a disaster but they looked a bit, um, dull. Turns out, the shine is part of the magic.
- Oh, and if you’re like me and sometimes eyeball the chocolate amount, just know: there is such a thing as too much of a good thing. The chunks keep the shortbread sandy, but don’t go wild or they fall apart.
FAQ (Yes, People Have Actually Asked Me This!)
- Do I really need salted butter? I say yes—gives it proper flavor. But unsalted works; just salt it yourself.
- Chocolate chips or chopped chocolate? Doesn’t matter hugely. I think chopped bars give nicer pools but use whatever’s in your cupboard.
- Can I make the dough ahead? Absolutely. I’ve made it up to a week in advance and let it chill out in the fridge. Actually, it’s easier to slice when it’s super chilled.
- They seem underdone—is that right? Yep, take them out when just golden. They keep cooking as they cool.
- Can kids do this? Sure, but you’ll be sweeping up chocolate chips for days (speaks from experience!).
- Oops! My dough’s super crumbly. Don’t panic. Squish it together, or add a spoonful of water if it’s being really stubborn.
So yeah, that’s my guide to these unbeatable biscuits. If you do try them, let me know what tweaks you end up loving (or not—I’m here for kitchen fails too). Happy baking!
Ingredients
- 1 cup (2 sticks, 227g) salted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 6 oz (170g) dark chocolate, chopped into small chunks
- 1 large egg yolk, for edging
- Demerara sugar, for rolling
- Flaky sea salt, for sprinkling
Instructions
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1In a large bowl, cream together the salted butter, granulated sugar, and light brown sugar until light and fluffy. Mix in the vanilla extract.
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2Add the all-purpose flour and mix until just combined. Fold in the chopped dark chocolate until evenly distributed.
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3Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours.
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4Preheat the oven to 350°F (175°C). Brush the outside of each chilled dough log with egg yolk and roll in demerara sugar. Slice into 1/2-inch thick rounds and place on a parchment-lined baking sheet.
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5Bake for 18-22 minutes, or until the edges are golden brown. Remove from oven and immediately sprinkle with flaky sea salt. Let cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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