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Stop buying your snacks at the supermarket and treat yourself with these delicious homemade M&Ms shortbread biscuits! Easy, quick, and delightfully crunchy, they’re a real joy for both kids and adults.
💙Why you'll love them
- Easy - you'll need a bit of patience as there are some resting times in the fridge, but they’re totally worth it!
- Just as good as the store-bought version (actually, we do have those here in France, but I don't know if you do have them in the US) , it’s absolutely amazing!
- But much healthier - no additives, no preservatives, and you can control the quantities, so your health will thank you!
Table des matières
🍫For chocolate lovers
🧈Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious snack.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Butter - don't use light butter, we want butter with at least 82% fat content.
- Chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
☀️Variations
Feel free to replace the M&Ms with Oreos, Speculoos, Smarties, chocolate chunks, etc.
✨How to make those M&Ms shortbread biscuits?
Recipe details and quantities are in the recipe card below.
- Using an electric mixer, beat the sugar and the egg for 1 minute.
- Then add the soft butter and mix well with a manual whisk.
- Add the almond powder and the flour. Mix first with the manual whisk, then use your hands. The mixture will be sticky, which is normal. After a few minutes, you’ll be able to form a smooth ball.
- Wrap it in plastic wrap and refrigerate for 40 to 50 minutes.
- Generously flour your work surface and your rolling pin, then roll out the dough. Go for a thickness of 0.2 to 0.3-inch.
- Cut out a parchment paper rectangle of 3.9-inch in length and 2.3-inch in width. Then cut 10 shortbread biscuits, following the rectangle each time (reform a ball and roll out the dough again if needed), and don’t forget to make 20 strips of the same length but a few millimeters width: these will be your borders.
- Place your biscuits on parchment paper, add the two borders on each biscuit, and refrigerate for 30 minutes without covering them.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode, poke a few holes in the biscuits with a fork, and bake them for 10-12 minutes until they are slightly golden.
- In the meantime, melt the chocolate in a saucepan over very low heat, stirring often.
- Using a teaspoon, spread the chocolate on the biscuits, immediately add the M&Ms, and refrigerate for 1 hour so that the chocolate sets.
👩🏻🍳Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Use room temperature butter - if it’s too soft (or even melted), your biscuits may spread during baking.
- Don’t neglect the resting time in the refrigerator.
- Generously flour your work surface.
- Use a straight knife to cut out your biscuits.
❄️Storage/freezing
- Store - Let’s be honest, they are best eaten on the day they’re made, crunchier. But if you have leftovers, let them cool completely before storing them in an airtight container at room temperature.
- Freeze - I’ve never tried freezing them, but if I had to, here’s what I would do: once the borders are placed on the biscuits, I would put them on a plate and place them in the freezer for 3 hours. Then, I would transfer them to a freezer bag. And when I feel like having some, I would follow the recipe instructions for baking and the rest.
😋Other recipes you'll enjoy
If you make these M&Ms shortbread biscuits, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
M&Ms shortbread biscuits
Stop buying your snacks at the supermarket and treat yourself with these delicious homemade M&Ms shortbread biscuits! Easy, quick, and delightfully crunchy, they’re a real joy for both kids and adults.
Ingredients
- ½ cup sugar (100 g)
- 1 large egg
- 7 tablespoons unsalted butter (100 g)
- 3 tablespoons almond powder (20 g)
- 1 ¾ cups all-purpose flour (230 g)
- 4 oz milk chocolate (115 g)
Instructions
- Using an electric mixer, beat the sugar and the egg for 1 minute. Then add the soft butter and mix well with a manual whisk.
- Add the almond powder and the flour. Mix first with the manual whisk, then use your hands. The mixture will be sticky, which is normal. After a few minutes, you’ll be able to form a smooth ball.
- Wrap it in plastic wrap and refrigerate for 40 to 50 minutes.
- Generously flour your work surface and your rolling pin, then roll out the dough. Go for a thickness of 0.2 to 0.3-inch.
- Cut out a parchment paper rectangle of 3.9-inch in length and 2.3-inch in width. Then cut 10 shortbread biscuits, following the rectangle each time (reform a ball and roll out the dough again if needed), and don’t forget to make 20 strips of the same length but a few millimeters width: these will be your borders.
- Place your biscuits on parchment paper, add the two borders on each biscuit, and refrigerate for 30 minutes without covering them.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode, poke a few holes in the biscuits with a fork, and bake them for 10-12 minutes until they are slightly golden.
- In the meantime, melt the chocolate in a saucepan over very low heat, stirring often.
- Using a teaspoon, spread the chocolate on the biscuits, immediately add the M&Ms, and refrigerate for 1 hour so that the chocolate sets.
Notes
-
- My best tip - As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Store - Let’s be honest, they are best eaten on the day they’re made, crunchier. But if you have leftovers, let them cool completely before storing them in an airtight container at room temperature.
-
- Freeze - I’ve never tried freezing them, but if I had to, here’s what I would do: once the borders are placed on the biscuits, I would put them on a plate and place them in the freezer for 3 hours. Then, I would transfer them to a freezer bag. And when I feel like having some, I would follow the recipe instructions for baking and the rest.
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