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
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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.
Preheat the oven to 200 C / Gas 6. Line a baking tray with parchment.
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.
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.
Once the biscuits are cool, melt the chocolate in a double boiler or in a microwave, using short 30-second intervals.
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.