Chocolate striped shortbread cookies

Chocolate striped shortbread cookies are delicious and fragrant homemade cookies. Enriched with delicious chocolate stripes to make them extra irresistible.

These shortbread cookies are made in no time and with a few simple ingredients like butter, flour and eggs.

If you have unexpected guests or are in the mood for a sweet treat, these cookies are the one for you.

Perfect for any occasion such as a birthday or party and as an end of the meal to accompany coffee.

I recommend this recipe from my Italian blog: read recipe/leggi la ricetta Chocolate Tea Cookies/Biscotti da te’ al cioccolato.

You might also be interested in:

Soft Chocolate Crinkle Cookies

Nutella thumbprint cookies

Mini croissants with Nutella in 30 minutes. Video recipe

Chocolate striped shortbread cookies

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Minutes
  • Rest time1 Hour
  • Cooking time15 Minutes
  • Serving12-15
  • Cooking methodOven
  • CuisineItalian


170 g flour
1 egg
50 g sugar
60 g unsalted butter (cold from refrigerator)
1 teaspoon baking powder
1 teaspoon vanilla extract
60 g dark chocolate


1 Rolling pin
1 Cutter
1 Baking Tray
1 Potato Masher

How to prepare Chocolate striped shortbread cookies

Prepare the cookie dough

Mix the flour with the sifted baking powder and set aside.

In a bowl, pour the sugar, refrigerator-cold shredded butter, vanilla extract and egg and mix. Mashing the butter with the tines of a fork or a potato masher.

When the ingredients are blended, add the flour with the yeast and mix first with a fork and then with your hands.

Tip the mixture onto the work surface and knead quickly until the dough is smooth and homogeneous.

If the dough sticks to your hands, add a tiny bit of flour, without overdoing it.

Rest on refrigerator for an hour

Wrap the shortcrust pastry in plastic wrap. Crush it a little with your hands and put it in the refrigerator for an hour.

Meanwhile, prepare a drip pan and line it with a sheet of baking paper.

Chocolate striped shortbread cookies

Let’s shape the cookies

Take the dough out of the refrigerator. Roll it out with a rolling pin between two sheets of floured parchment paper. You should get a sheet about half a cm (1/4 inch) thick.

Using a 4-5 cm (2 inch) flower-shaped pastry cutter, form the cookies. Place them slightly apart on the baking sheet.

The scraps of can knead again to form more cookies.

Bake the cookies

Bake the cookies in a preheated static oven at 190°C for about 15-20 minutes or until the edges are golden brown.

If you have a ventilated oven, bake the cookies at 170°C for about 12-15 minutes.

The cooking times, for both types of oven, are indicative because not all ovens cook in the same way. So, always adjust according to your oven that only you know.

Once baked, allow the cookies to cool on a wire rack.

Final touch: decoration with chocolate

Melt the chocolate in a bain-marie.

Using a knife, or fork, drop the chocolate onto the cookies, forming irregular stripes.

Allow chocolate to solidify on cookies at room temperature.

Chocolate striped shortbread cookies

Tips on chocolate striped shortbread cookies

The cookies will keep in an airtight container for up to even 2 weeks.
If you prefer, you can add some lemon or, better yet, orange zest to the cookie dough.

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

Subscribe to my facebook page so you don’t miss all the latest news.

If you like my recipes, don’t miss the latest video recipes by subscribing to my You Tube channel by clicking here.

Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

This post may contain affiliate links, which help keep the content free.

5.0 / 5
Thanks for voting!