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Made with Moo Free: Chocolate Shortbread

Made with Moo Free: Chocolate Shortbread

We had so many fabulous entries for the recipe competition that choosing a favourite was really hard. However, we’ve picked a winner for the August entry of our ‘Made with Moo Free’ competition. A big ‘thank you’ to Imogen who sent in a recipe for Chocolate Shortbread.

Chocolate Shortbread


  • 6x bars (120g) of Original Mini Moos Choccy Bars
  • 75g of Caster Sugar
  • 150g of ‘dairy free’ Pure Sunflower Margarine
  • 250g of Doves Farm Organic ‘Gluten Free’ Plain Flour


  • 1 mixing bowl
  • A whisk
  • Baking scales
  • A glass bowl or jug
  • A small saucepan
  • Cookie cutters
  • A rolling pin
  • A chopping board or pastry board
  • A baking tray
  • Grease-proof paper


  1. First, preheat the oven to 160°c. Then place the grease-proof paper on the baking tray.
  2. Next, measure out the margarine and caster sugar in separate bowls and pour into the mixing bowl. Mix with the whisk until you cannot see any caster sugar (it should look yellow in colour).
  3. Measure out the ‘gluten free’ plain flour and pour into the mixing bowl. Whisk until all the flour has been mixed in.
  4. At the same time, smash 6 bars of Mini Moos chocolate bars and pour into a glass bowl or jug. Boil water and add to the saucepan. Next, put the saucepan on a low heat and place the glass bowl or jug on top of the saucepan. Let the chocolate melt until fully dissolved.
  5. When the chocolate has melted, add to the mixing bowl and whisk until the mixture has turned brown.
  6. Place the chopping or pastry board on a clean, flat surface and roll out the mixture using a rolling pin until it is just less than 1cm thick. Use a small amount of the ‘gluten free’ plain flour sprinkled on the rolling pin and pastry board so that the mixture doesn't stick to it.
  7. Use the cookie cutter to cut shapes out of the shortbread dough and place these shapes on your pre-prepared baking tray.
  8. Optional: place a square of Mini Moos chocolate in the centre of the biscuits before baking.

  9. Put your shortbread biscuits in the oven for 25 minutes. The biscuits will appear soft when you first take them out of the oven, but they will harden after 10 minutes.
  10. Take the shortbread biscuits out of the oven, leave them to cool for at least 10 minutes and then enjoy!