Roy Fares’ brown sugar shortbread

Roy was delighted to share this recipe with the MS Society – and wishes everyone who takes part, “a happy, tasty and fundraising Cake Break”.


270g softened butter
70g brown sugar
300g plain flour
300g dark chocolate


1. Preheat the oven to 165 degrees.
2. Beat butter and brown sugar fluffy in a bowl. Add the flour and mix into a dough.
3. Place the dough on a floured work surface and knead the dough until smooth, add extra flour if the dough feels a little sticky.
4. Cover a cutting board with lightly floured parchment paper. Roll out the dough into a rectangle, 25 x 15 cm, on top of the cutting board.
5. Allow the cutting board in the fridge for 20 minutes.
6. Cut the rectangle into 20 squares, 2 ½ x 7 ½ cm. Place the cookies on the baking sheet with parchment paper and plot them with a fork.
7. Bake the cookies in the oven for 20-22 minutes, let cool completely.
8. Chop the chocolate, put it in a bowl and melt it gently in the microwave or in a water bath.
9. Dip one end of the cookies into the chocolate, place the dough on a baking sheet and let the chocolate harden.
10.Then store the cookies dry.

Swedish pastry chef Roy Fares won pastry chef of the year in 2010. He’s recently been one of the judges on the Swedish version of Top Chef: Just Desserts (“Dessertmästarna”). He’s also just released a second cookbook called ‘United States of Cakes’.

© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571