White Chocolate Shortbread Biscuits – Three Variations
If you’re a shortbread fan, you’ll find a whole plethora of ideas for white chocolate shortbread biscuits in this post. They are all delicious and the variations are endless. For the specifics, you’ll find lemon, coffee and matcha.
I was really pleased with the chilli white chocolate shortbread snowflakes that I made last month. So I seem to have done nothing else in the last few weeks but make more white chocolate shortbread biscuits based on that recipe.
White Chocolate Shortbread Biscuits
I haven’t quite decided what biscuits I shall be making for Christmas this year, but as I’ve ordered some organic oranges, I’m currently in favour of making some orange and cinnamon white chocolate shortbread biscuits. By the new year, I suspect I shall be thoroughly fed up with shortbread.
Like their chilli shortbread predecessors, any of the following recipes would look good pierced and hung with ribbon from the Christmas tree. They’d also make lovely Christmas, birthday or thank you gifts.
Decide if you prefer lemon, coffee or matcha green tea then get your baking gear out and make these white chocolate shortbread biscuits. But don’t feel limited to just these three flavours, the variations are endless. Did I mention my ginger white chocolate shortbread?
Tea and Coffee Shortbread
Recently I baked for a friend’s birthday party. As well as a variety of cakes and tarts, I thought it would be fun to make “after dinner” tea and coffee biscuits.
With 100 guests expected, I made two batches of the biscuits which resulted in 110 in total. To one I added Japanese matcha tea powder. This gives an intriguing tea flavour and a beautiful green colour. And to the other batch I added some ground coffee which gives an interesting speckled look and a mild but definite coffee flavour.
Instead of freshly ground coffee, you could use spent coffee grounds instead. Love food, hate waste.
These white chocolate shortbread biscuits proved to be rather popular, especially, it seemed, for scooping up a very large trifle that someone made for the occasion.
Lemon and Cardamom Shortbread Biscuits
Even more recently, I made over sixty lemon and cardamom biscuits for my last day at work. I can’t quite believe I’ve left after all these years. But the shortbread went down very well.
More Shortbread Recipes You Might Like
You’ve probably guessed by now, but shortbread is my absolute favourite biscuit. Just in case you don’t already have enough ideas with these white chocolate shortbread biscuits, here are a few more.
- Almond rye shortbread with raspberry whisky cream
- Chocolate cinnamon shortbread
- Chocolate shortbread hearts
- Cocoa nibbed pistachio shortbread
- Grasmere ginger shortbread
- Wholemeal clotted cream shortbread
Keep in Touch
Thanks for visiting Tin and Thyme. If you make any of these delicious shortbread delights, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
White Chocolate Shortbread Biscuits – The Recipe
White Chocolate Shortbread Biscuits
- 50 g good quality white chocolate
- 170 g unsalted butter
- 85 g golden caster sugar (I use cardamom sugar for the lemon cardamom biscuits)
- 175 g plain flour (half wholemeal, half white)
- 80 g brown rice flour
- pinch rock or sea salt (I use pink Himalayan rock salt)
- fine caster sugar for dusting
- 2 heaped tsp matcha green tea powder
- 2 heaped tsp ground coffee beans
- grated zest of 1 organic lemon and seeds from 3 cardamom pods – ground
- Soften the chocolate in a bowl suspended over a pan of hot, but not boiling water for a few minutes. It doesn’t need to be completely melted. Remove from the heat.
- Cube the butter and add to the chocolate to soften.
- Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.
- Add the the flours and salt together with your preferred flavour.
- Stir until just incorporated, then form into a ball with your hands. Leave to in a cool place to firm up for half an hour.
- Roll out to about 3mm in thickness and stamp out small shapes to make 50 to 60 biscuits in total.
- Leave in a cool place to firm up for 15 minutes.
- Bake in a pre-heated oven for 7-8 mins at 180℃ (350℉, Gas 4) or until just golden.
- Dust with fine caster sugar whilst still hot, then transfer to a wire rack to cool and harden.
Well as far as biscuits go, these white chocolate shortbread biscuits are fairly Quick and Easy to make. Which makes them eminently suitable for this month’s The Biscuit Barrel with Laura of I’d Much Rather Bake Than … The stamping can be fiddly if you use a small snowflake cutter as I did for the lemon cardamom cookies. But if you use a larger and simpler stamp it doesn’t take very long at all.
As I buy my wholemeal flour locally at Cotehele Mill, I’m entering these into Shop Local at Elizabeth’s Kitchen Diary. Cotehele has a traditional water powered mill and grinds local flour with stone.
And as all of my shortbread is made from scratch, I’m sending some of these to Javelin Warrior for his Made with Love Mondays.