Almond Shortbread with Chocolate Cream

Almond Shortbread with Chocolate Cream


To decorate 24 shortbread biscuits

2 cartons of Cartwright & Butler Almond Shortbread

250g double cream

200g milk chocolate, broken into small pieces

Decoration such as edible glitter or chocolate sprinkles


To make the topping

  1. 1. Warm the cream in a pan on a low heat taking care to ensure it doesn’t boil
  2. 2. Remove from the heat and add the chocolate pieces. Leave for 2 minutes before using a spoon to stir in the chocolate creating a custard texture
  3. 3. Cool the mixture in the fridge, stirring occasionally but do not let it set
  4. 4. Once cooled, mix with a hand mixer until the chocolate cream has a thick consistency and will hold firm when piped
  5. 5. Spoon a little at a time into a piping bag with a large drop flower icing nozzle
  6. 6. Pipe the chocolate cream onto the top of each shortbread

Sprinkle with edible glitter or chocolate sprinkles and leave to set before serving

Top Tip: get creative with different shortbreads or by substituting some of the ingredients. Irish Cream, Amaretto, orange oil or coffee essence, for example, will complement our almond shortbread.

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