Double chocolate shortbreads

I doubled up the recipe, hoping to get 20 biscuits. I ended up with over 40! I chilled for over 2 hours. When cutting into discs, they do crumble a little but because of the high butter content, you can easily push the crumbled bits back into the disc - they kind of melt together. I baked for 15 minutes and they turned out well. Very light and crumbly.

Completely melted the butter and didn't bother with the fridge or freezer - no time! Just pressed the mixture into a muffin tin with silicone cases - great for little ones! And the rest of the mix into a lined cake tin. Delicious. Left in oven after 15 with oven OFF to let them harden up. Just perfect. The cupcake cookies were thicker than the cake tin one which we cut into four big chunks. Enjoy. So quick and easy.

Amazing!! Needed to soften the butter in the mirowave for about 20 seconds but other than that great recipe. My niece especially loved mixing it with her hands! 12 mins was the bake time I used.

These are great: delicate and delicious and very easy. The butter is best very very soft and I used an electric mixer to blend in the (white) sugar, mixing very thoroughly. Sifted the flour and cocoa together and beat in, again with the mixer. Mini chocolate chips would work better, I think, for slicing. I chilled the logs two hours. And they do take longer to bake than recommended. BTW, they taste even better after a few days... should they last that long!

They were OK, not amazing at all. Maybe try adding some vanilla to give the flavour a bit more depth. They also need longer cooking time: I took them out after 17 mins thinking they would harden as they cooled, but only the thinnest ones were done. The ones cut to 1cm were underbaked

They are simply amazing!!!! I will make them again for sure :-)

Didn't like this. Chilled in fridge but found them difficult to cut due chocolate chips. Maybe freezing would be best. Did not come out of oven in a nice round but in a melted puddle. They did harden up but didn't look great. Very crumbly and not at all sweet. Edible but wouldn't serve to guests.

Just made my second batch this morning. I doubled the quantity which when you think about it is a wise thing to do as the dough logs freeze well. These have a good taste and are easy to make, however mixing the "softened" butter could be a problem for some one who has difficulty with their hands like me. I thought a wooden type of potato masher would be a great help to do this. However they turned out very well and are another confirmation of how much better home made is over shop bought. Will make again.

Loved it. Each batch made ~20 reasonably sized cookies. 12 mins cooking time was plenty - although they were still squishy, they firmed up as they cooled.

These taste amazing - although I seriously struggled making sausage shapes and cutting into rounds - the mixture was too crumbly - turned to rubble like a previous comment mentioned. Although even after freezing I still couldn't cut them without them falling apart - very frustrating! Pretty sure it must have been an error on my part somewhere along the way! I instead pushed the mixture into silicone ice cube trays and froze for 45 minutes. Then popped out the cubes onto a baking sheet and let defrost for 30 minutes or so. Then bake for 20 mins et-voila, choc shortbread bites - they've gone down a treat in the office!