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Petit Beurre - Vanilla & White Chocolate Shortbread

The smooth, silky white chocolate and crunchy shortbread are a delectable combination in this biscuit.

Preparation Time: 20 mins plus 1 hour chilling time
Cooking Time: 8 mins


  • 250g plain flour
  • 120g softened butter
  • 70g caster sugar
  • 1 egg, beaten
  • 100g currants or sultanas
  • 250g + 50g of milk chocolate

To Make The Biscuit

Step 1

Tip the flour into a food processor.

Step 2

Cut the butter into small pieces and drop them into the bowl.

Step 3

Mix until the mixture looks like breadcrumbs.

Step 4

Add the sugar, vanilla and egg yolk then mix to form a small dough.

Step 5

Refrigerate for at least 1 hour.

Step 6

To bake, preheat the oven to 180°C/ 350°F fan/ gas mark 6 and roll out the dough to 3mm thickness on a lightly dusted surface.

Step 7

Cut out the biscuits using the cutter stamp and place them onto a greased baking tray.

Step 8

Place in the middle shelf of the oven and bake for approximately 8 minutes or until lightly browned.

Step 9

Transfer the biscuits onto a cooling rack to cool.

To Make The Chocolate Topping

Step 1

Melt and temper 250g of the chocolate in a bain-marie.

Step 2

Stir the chocolate until nearly melted and then remove the bowl from the heat, add the remaining chocolate and carry on stirring until completely melted.

Step 3

Using a teaspoon, fill the moulds with chocolate until they are full. Allow to cool at room temperature for 10 minutes and then place in a fridge until hardened.

Step 4

Once hard, gently remove the chocolate from the mould and trim with a knife. Repeat the process until you have enough chocolate toppings for the number of biscuits required.

Step 5

To attach the chocolate to the biscuit, spread a thin layer of chocolate on the top of the cookie and press the chocolate tablet on top.