Crunchie Shortbread Biscuit Recipe
These Crunchie Shortbread Biscuits are a perfect blend of crumbly all butter shortbread biscuit, Cadbury’s Dairy Milk chocolate and chunky Crunchie pieces. Another wonderful guest blog recipe by the lovely Britt from She Who Bakes.
Britt made these in a muffin tin for individual biscuits but this recipe would also work really well as a traybake!
- 80g caster sugar
- 160g unsalted butter
- 240g plain flour
- 4 x Crunchie bars
- 300g Dairy Milk chocolate
Preparation Time:- 20 mins plus overnight chilling
Cooking Time:- 18 mins
Step 1: First, line your tin. If you are using a muffin tin, find the right size circle cutter that sits at the bottom and use it to trace and cut out greaseproof circles.
Step 2: Spray your tin with cake release and lay in the greaseproof paper circles.
Step 3: Next, blend together your butter and sugar until it’s nice and creamy.
Step 4: Add in your plain flour and mix until a dough is formed.
Step 5: Use a spoon or spatula to bring the dough together.
Step 6: Turn it out onto the side and knead into a ball. Wrap in cling film and chill for 15 minutes.
Step 7: Once chilled, roll out your dough on a floured surface using a large rolling pin. I’ve also used spacers to make sure I have an even thickness.
Step 8: Place in your biscuit dough circles and bake at 180°C for 18 minutes or until golden brown.
Step 9: Once baked, leave in the tray to completely cool.
Step 10: Meanwhile, weigh 300g Dairy Milk chocolate in a bowl and melt either carefully in the microwave or over a pan of boiling water.
Step 11: Once the biscuits have cooled and the chocolate melted, pour a tablespoon of melted chocolate over each biscuit.
Step 12: Tap the tin on the side a few times to release any air bubbles.
Step 13: Smash up your Crunchie bars but make sure to leave the pieces quite chunky, this makes for a great texture.
Step 14: Top your melted chocolate covered shortbread with smashed Crunchie pieces and leave to chill overnight. Once chilled completely, your biscuits should pop out of the tin quite easily using a knife around the edge.
These tasty treats are recommended by Britt to be kept refrigerated. Hope you enjoy this lovely recipe! Crunchie has to be one of my faves… but if you fancy something else like KitKat try switching it around. Yum! Can’t wait to see ‘She Who Bakes latest recipes!’
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