You could definitely give that a try – replace some of the flour in your usual recipe with cocoa, or use a recipe like this one. https://www.bbcgoodfood.com/recipes/1272633/double-chocolate-shortbreads
Would love to know how it goes!

Is there any way I can replace the egg in this recipe? As shortbread doesn’t usually contain egg and I have an a allergy to them.
Maybe I could make a normal shortbread cookie and add cocoa powder to it?

Thanks for your reply! I did use golden syrup (thank you for giving me a reason to try it – I discovered I absolutely looove golden syrup because of this recipe! 😊), but I think I probably didn’t bake the shortbread later enough, and the caramel layer too long. I will try it again and use your input. Thanks again!

Hi Heather! So sorry to hear that it didn’t work out for you. Although I’m not exactly sure what might have gone wrong for you, I have made it many times now over the years, and others have made it with success recently, so here a few things that might have been the problem 🙂
– Measurements and tin size – making sure the measurements are all accurate and the tin size is the full 20 x 30 cm is really important.
– After you cooked the shortbread, was that like a soft biscuit? If it was too runny or not cooked through that might have been an issue.
– The caramel layer – when I say ‘set’, it really means that when you touch the surface it is no longer sticky, more tacky and a little wobbly – like a hot version of set jello. Having it in the oven for half an hour would probably way surpass this stage, so that might be the reason for the layers merging together.
– Did you use golden syrup?
Again, I’m sorry it didn’t work for you! Let me know if you have any other questions or if I can help in any other way 🙂
Claudia x

Thanks Asima!