A simple, sweet treat made from real ingredients — because sugar should never come with a side of preservatives.
A Little Mom Truth Before We Bake…
I’m not here to demonize sugar.
But I am here to ask: what’s all that other stuff in your store-bought cookies?
The food coloring, “flavor enhancers,” preservatives with names I can’t pronounce? My mama instinct says: no thanks. So instead of reaching for the next ultra-processed snack, I started making my own — and this one?
These buttery, crispy, chocolate-drizzled shortbread sticks have become a person favorite because it’s fast, simple and I love shortbread. And the best part? You only need a handful of pantry staples to pull them off.
They’re sweet, simple, and satisfying — just the way homemade should be.
What You’ll Need:
For the Shortbread:
- 1 cup butter (room temperature, unsalted works best)
- ½ cup powdered sugar (see hack below if you only have granulated sugar)
- 2 cups all-purpose flour
- 1 tsp vanilla extract (optional but lovely)
For the Chocolate:
- 2 tbsp coconut oil
- 2 tbsp cacao powder (or cocoa powder)
- 1–2 tbsp honey or maple syrup (adjust sweetness to your liking)
- ½ tsp soy lecithin (optional, but helps emulsify)
Powdered Sugar Hack: If you only have regular white sugar — don’t stress. Just blitz it in your coffee grinder or high-speed blender for 10–20 seconds until fluffy. Instant powdered sugar 🙌
How to Make It
Step 1: Make the Dough
Cream the butter and powdered sugar together until light and fluffy. Add vanilla (if using), then slowly mix in the flour until the dough forms. It’ll look crumbly at first — just keep going until it comes together.
Step 2: Shape the Sticks
Roll the dough out on a floured surface to about 1 cm thickness. Cut into stick shapes (knife or pizza cutter works great). Lay them on a lined baking sheet — leave a little room between each.
Step 3: Bake
Bake at 160°C (320°F) for 12–15 minutes or until the edges are lightly golden. Let cool completely before drizzling.
Step 4: Make the Chocolate
Melt coconut oil gently (don’t overheat), then stir in cacao and add the honey after removing from heat, mix until smooth. Add soy lecithin if you’re using it — it’ll help the drizzle stay glossy and smooth without melting on hot days.
Step 5: Drizzle
Using a spoon or small piping bag, drizzle the chocolate over the cooled shortbread.
Let it set at room temp or pop them in the fridge for 10 minutes to harden.
Why This is a Better Treat
Yes, there’s sugar. But there’s also no preservatives, no hydrogenated oils, and no weird shelf-life extensions.
Just simple, real ingredients you’d actually keep in your home.
And when your kids lick the chocolate off their fingers, you’ll know exactly what went into it.
Homemade doesn’t have to mean complicated. It just means you’re in control. And honestly? That’s the sweetest part of all.
With love (and crumbs),
Till next time..
xoxo
