Chocolate-dipped shortbread

Chocolate-dipped shortbread


26 people made this

About this recipe: Gorgeous all-butter shortbread biscuits are half-dipped in chocolate. Get creative with shapes - anything goes! To make these shortbread biscuits even more festive, sprinkle the chocolate with coloured sugar strands or silver dragees.


Makes: 20 biscuits

  • 125g plain flour
  • 65g icing sugar
  • 2 egg yolks
  • 60g butter, softened
  • 165g dark chocolate, chopped

Prep:30min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. In a bowl, combine flour and sugar. Add the egg yolks and softened butter. Mix with a wooden spoon, then by hand until the dough is smooth. Form into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  2. Preheat the oven to 200 C / Gas 6. Line a baking tray with parchment.
  3. Roll out the shortbread mixture to 3mm on a floured work surface. Cut into square or rectangle shaped biscuits, or use a biscuit cutter to cut into shapes. You can use a cleaned tuna tin or a drinking glass to cut rounds.
  4. Carefully place the biscuits on the prepared baking tray. Bake in the preheated oven for 10 minutes. The biscuits should not get browned, only a light golden colour. Cool the biscuits to room temperature.
  5. Once the biscuits are cool, melt the chocolate in a double boiler or in a microwave, using short 30-second intervals.
  6. Dip half of each biscuit in the melted chocolate. Place the biscuits on a tray lined with greaseproof paper to set. Cool for 5 minutes at room temperature, then transfer to the fridge for a further 30 minutes.

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Reviews (1)


Wow Thanks, I Also Garnished It With Some Strawberries To Add Colour!! - 10 Jun 2013

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