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White Chocolate Shortbread Recipe
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4.67 from 3 votes

White Chocolate Shortbread


  • 250 g softened butter
  • 125 g caster sugar
  • 25 g rice flour
  • 5 drops of vanilla essence
  • 375 g plain flour
  • 200 g of white chocolate
  • edible glitter 100s and 1000s or cachous to decorate - optional


  • Preheat your oven to 190 degrees and line two trays with baking paper.
  • Beat together the butter, sugar and rice flour until the mixture turns white. Add a few drops of vanilla essence and continue to beat.
  • Gradually add the flour to the mixture, while mixing on a low speed until a paste forms.
  • Turn mixture onto a cool bench dusted with flour and work until a smooth ball forms - I find it easiest to split the mixture into two balls and place one in the fridge, covered in glad wrap.
  • Roll the shortbread mixture until it's approximately 1cm thick and use cookie cutter of your choice to cut out the shapes.
  • Repeat until you have used all of the shortbread mixture.
  • Bake in oven for approx 10 minutes until edges start to turn a golden brown.
  • Allow the shortbread to completely cool before breaking the white chocolate into squares and placing it into a microwave safe bowl.
  • Cook the white chocolate for 30 second spurts until it has just melted.
  • Dip the shortbread into the white chocolate and place on a wire cooling tray to allow the excess chocolate to drop off - you may want to place a piece of baking paper underneath to catch the chocolate drips!
  • Decorate as desired.
  • Once the white chocolate has set, store in an airtight container in a cool spot.