Lindt Excellence Chocolate Topped Shortbread
28 Biscuits
Lindt Excellence 70% Cocoa
15-30 minutes

Add a luxurious twist to a classic shortbread biscuit with Lindt Excellence chocolate and a touch of sea salt.

200g unsalted butter, room temperature

100g light soft brown sugar

½ tsp vanilla extract

300g plain flour

3 x 100g bars Lindt Excellence 70% Cocoa 

Sea salt flakes (optional)


Duration: -Prep time: 15 minutes

               -Cook time: 25 minutes



oven to 150°C (gas mark 2). Line 2 baking sheets with parchment paper. Break up the Lindt Excellence 70% chocolate into squares and place in a bowl in the fridge or freezer to chill.


Cream together

 the butter, sugar and vanilla until light and fluffy. Gradually stir in the flour, mixing until incorporated and the dough forms a ball. Cover and refrigerate for 10 minutes.



on a lightly floured surface, roll the dough out until approximately 1cm thick then cut into 28 squares.


Using a spatula

transfer the shortbread squares to the prepared baking sheets, leaving 2cm between each biscuit. Top each shortbread with 1 square of the chilled Lindt Excellence 70%.



 for 25 minutes or until the biscuits begin to turn golden brown. Cool for 2 minutes, then finish with a sprinkle of sea salt. Cool completely on the baking sheets before transferring to storage containers.

Excellence 70% 100g

Excellence 70% 100g