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Prep
1h 30m
Cook
45m
Total
2h 15m
Prep
1h 30m
Cook
45m
Total
2h 15m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the dough in the order in which the ingredients are listed. Add to combine without over mixing. Start by combining together the sugars, butter, and vanilla. Then add in the dry ingredients (flour, corn starch, and mini chips) Shape into a brick like flat shape. Freeze for 1 hour once in a rectangular shape. Pre-cut all the bars, then freeze for another 30 minutes.
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For
11
M
I
100
g
Granulated sugar
20
g
Powdered sugar
100
g
Soft butter
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A
Andi S
11 days ago
Hi! I have a question about the amount of butter. On the ingredients list where you can switch from metric to imperial it says 100 g of butter. But on the page that looks like a flyer with the fleur de lis at the top the amount is 130 g of butter. Which amount should I use?
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B
Bake it with mel
10 days ago
Please use 100g. If you need a tiny bit of moisture you can always add in a tablespoon or two of ice water to help combine the dough together. Thank you for letting me know ill get that fixed.
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F
Febe S
22 days ago
If I leave out the 100g of mini chips, should I adjust any of the other ingredients? Looking to make a pumpkin pie spiced shortbread. Really I am thinking to just add the spice at about 3-5g and some pumpkin powder - 8-10g, maybe less. I have to make test batch. Or maybe instead of the pumpkin powder, just pumpkin puree. Any recommendations there? Thanks!
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B
Bake it with mel
22 days ago
HI I would suggest adding in the spice and definitely not the puree that wet texture in the shortbread is a big no no its going to make the texture super caky and dense.
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H
Helen G
23 days ago
Is the shortbread recipe I saw on Instagram today the same recipe without the chocolate chips added?
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B
Bake it with mel
23 days ago
yes its the same one. I like to sometimes make them lemon flavored or just vanilla without chocolate chips
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H
Helen G
23 days ago
Those options sound great, thank you!
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B
Barb H
23 days ago
I bought your book and this recipe is not included. So disappointed
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B
Bake it with mel
23 days ago
HI i know i wish i could put all the recipes in the book, but you do have it here on your portal with the full recipe, and additional tips and a LIVE class you can watch to make them along with me. Its been uploaded if you missed it in sept
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L
Lyn
a month ago
I would like to say a big thank you to Mel who took my phone call today the 10 Sept.2026 from Canada and walked me through the process on accessing her recipes she went over and above at no COST
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