White Chocolate Shortbread Ghosts

Name: White Chocolate Shortbread Ghosts
Prep time: 15 min
Cook time: 28 min
Total time: 63 min
Yield: 16
Cuisine: British
Ingredients: 200 g unsalted butter (softened but not oily); 100 g caster sugar (plus extra for dusting); 300 g plain flour; 1 pinch fine sea salt; 1 tsp vanilla extract (optional); 200 g White chocolate; 26 Currents Currents

by katplaystennis • 2026

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: the recipe title (White Chocolate Shortbread Ghosts) — bakes usually contain butter and egg
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: White chocolate
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: fine sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

28m

Rest

20m

Serves

Rating

—

Total time · 43m

Ingredients

Kitchen Help

Shopping list

200 g unsalted butter — softened but not oily
100 g caster sugar — plus extra for dusting
300 g plain flour
1 pinch fine sea salt
1 tsp vanilla extract — optional
200 g White chocolate
26 Currents Currents

Tools

· 20cm square tin
· fork
· wire rack

Instructions

Step by step

1
Beat butter and sugar just until combined and smooth, don't whip air in. Stir in salt and vanilla, then fold in flour to form a soft dough.
2
Press into a lined 20cm square tin and level, or roll 1cm thick and cut into fingers. Prick all over with a fork. Chill for .
3
Bake at 150C fan / 170C conventional for 22- until pale gold at edges but still pale in centre.
4
While warm, cut into fingers if baked as a slab, prick again if needed, and dust generously with caster sugar. Cool in tin for , then move to wire rack.
5
Melt white chocolate gently in a pan