- 80g caster sugar
- 160g unsalted butter
- 240g plain flour
- 4 x Crunchie bars
- 300g Dairy Milk chocolate
These Crunchie Shortbread Biscuits are a perfect blend of crumbly all butter shortbread biscuit, Cadbury’s Dairy Milk chocolate and chunky Crunchie pieces.
I’ve made these in a muffin tin for individual biscuits but this recipe would also work really well as a traybake!
First, line your tin. If you are using a muffin tin, find the right size circle cutter that sits at the bottom and use it to trace and cut out greaseproof circles.
Once chilled, roll out your dough on a floured surface using a large rolling pin. I’ve also used spacers to make sure I have an even thickness.
Meanwhile, weigh 300g Dairy Milk chocolate in a bowl and melt either carefully in the microwave or over a pan of boiling water.
Once the biscuits have cooled and the chocolate melted, pour a tablespoon of melted chocolate over each biscuit.
Smash up your Crunchie bars but make sure to leave the pieces quite chunky, this makes for a great texture.
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