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  • Writer's pictureKatie Brown

Mango and White Chocolate Shortbread


A few weeks ago ‘The Great British Bake Off’ graced our screens with ‘Biscuit Week’ and I’ve had a craving for shortbread since. Which is strange really because of all the foods I crave something like shortbread doesn’t normally top my cravings list.


I didn’t want to make any ‘healthy‘ swaps, just simple butter, sugar and flour for this base.

Baking is love made visible…

A Saturday afternoon in the kitchen, lining my tray with perfectly imperfect rounds of buttery goodness felt so rewarding. Of course, life is better with the addition of butter and sugar from time to time, tweak with the addition of mango and white chocolate and you have a real treat.


Mango and White Chocolate Shortbread

Makes 20 Servings


*55g Sugar

*180g Plain Flour (plus more for rolling)

*125g Butter

*60g Dried Mango

*60g White Chocolate


Line two baking trays with greaseproof paper.

Cream the butter and sugar, gradually add in the flour until a dough has formed and then add in the chocolate and mango and mix until thoroughly combined.

On a clean work surface/mat sprinkle flour and roll out the dough, using a cookie cutter (or whatever you’d prefer) cut out the shortbread and place on the baking tray.

Once all the dough is used up, place in the fridge for 15-20 minutes and then bake at 180 degrees for around 10-15 (or until the cookies are golden brown). Allow to cool and eat right away, these should keep in a sealed container for up to 5 days.

Has the Great British Bake of inspired you to bake? What would be your biscuit of choice?



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