Mini White Chocolate Shortbread Bites

I absolutely love this recipe because these mini bites are so easy to make, and if you portion them out you can have a sweet kick without stuffing your face. I stole the recipe from the Dr. Oetker website, but instead of cookies I have opted for square shaped short breads with chunky chocolate instead of chocolate drops. And I substituted (most of) the name brand ingredients with cheaper alternatives.

This is a perfect recipe for using up all the rag tag bags of caster sugar and plain flour in your pantry- I only had to buy the chunky chocolate chips! I opted for white chocolate, but feel free to use milk or dark chocolate chunks.


  • 115g unsalted butter
  • 50g caster sugar
  • 175g plain flour
  • a pinch of salt
  • 1/2 tsp Dr. Oetker Madagascan Vanilla Extract
  • 100g Dr. Oetker Chunky Chocolate Chips


  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4).
  2. Line a baking tray with baking parchment. I did not have any baking parchment, so I used tin foil which worked just as well.
  3. Beat the sugar and butter together until they are soft and creamy. Add the Vanilla Extract, salt, flour, and chunky white chocolate chips to the mixture. Stir everything together. I have never been able to make these ingredients form a dough without water, and I normally end up using about two tablespoons to smush it all together. Add one tablespoon of water in and mix well before adding the other, because you do not want your mixture to be too wet.
  4. Flour your kitchen surface and separate the dough into three or four portions. This makes rolling it out easier. Aim for a 1cm thickness, or at least make sure the individual portions are of equal height to avoid under-cooking some of the short breads.
  5. Choose how many short breads you want. This mixture can make 4 large short breads or, as I have opted for, 16 mini short breads.
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  8. After you have arranged your short breads on the baking tray, prick the tops with a fork and chill for 30 minutes.
  9. Bake for 15-18 minutes until the short bread are a light golden colour.
  10. Cool for 5 minutes then transfer to a wire rack.





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