Hello lovelies,
If you’re a Uk, European, Asian or Australian resident, then you’ll have heard and possibly love, the store called Marks & Spencer’s.
It’s well known for its clothing but I think we can all collectively agree that it’s mostly loved for its food hall.
Marks & Spencer’s food hall is an absolute fave of mine to browse around and buy from. It holds some of social media’s most viral food and one of them being, their chocolate button shortbread.
If I’ve seen one influencer, then I’ve seen a thousand try and quickly fall in love with M&S’s chocolate button shortbread. I’ve also seen a thousand different food creators make their own version and guess what? I’m going to add myself to that list.
I couldn’t let this craze pass without making a batch of my own, inspired by M&S of course!
So, if you’d like to see my dupe of the M&S chocolate button shortbread, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12-14 Biscuits
Prep Time: 10 Minutes
Bake Time: 15-20 Minutes
Overall Time: 30 Minutes
Ingredients You Need For The Shortbread:
- 113g Of Caster Sugar, Plus Extra For Sprinkling
- 226g Of Unsalted Butter, Slightly Softened
- 2tbsp Of Vanilla Bean Paste / Extract
- 340g Of Plain Flour
- 300g Of Milk Chocolate Buttons
How To Make The Shortbread:
- Firstly, gather together your ingredients and equipment, line two baking trays with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 5.
- Secondly, in a large bowl, beat together the 113g of caster sugar with the 226g of unsalted butter until light and fluffy.
- Mix in your 2tbsp of vanilla extract.
- Next, slowly add in the 340g of flour. (TIP: if it resembles breadcrumbs and not a dough, add in a splash of milk and that should help bind it together).
- Once a dough has been formed, add in the 300g of milk chocolate buttons and mix until evenly distributed throughout the shortbread dough.
- Now, turn the dough out onto a lightly floured surface and roll out to around a 1cm thickness.
- Using a circle cookie cutter, cut out your shortbreads and place them onto the baking trays.
- Sprinkle caster sugar onto the top of each shortbread.
- Then, place the shortbread in the oven and bake for around 15-20 minutes, or until golden brown.
- Finally, once baked, remove from the oven and allow to cool for 5 minutes on the baking trays before transferring onto a wire rack to cool completely. Then, serve.
That’s your Chocolate Button Shortbread prepared, baked and cooled, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 7 days.
- You can freeze the shortbread biscuits for up to 3 months.
- You can use golden caster sugar if you prefer.
- If you make the cookies thinner than mine, I’d recommend reducing the baking time.
- If you have a gas cooker, it also may need less time in the oven due to how the heat works.
- You don’t have to use milk chocolate buttons, you could use any kind of chocolate you’d prefer.
I just knew with my perfected shortbread recipe, my version (dupe) of these chocolate button shortbreads would be a winner in my household and let’s just say, it certainly was!
These may be simple but they are utterly delicious! The perfect biscuit to eat alongside a hot cuppa tea and a good TV series.
Let me know in the comments below if you make these shortbread biscuits yourself and if you do, what your thoughts are on them. Have you tried the M&S shortbreads? If so, do mine compare? Are you obsessed also?
Sending you all tons of love & hugs as always,
Elle xo
