Chocolate Dipped Shortbread
Buttery homemade shortbread biscuits dipped halfway in melted chocolate. Simple to make, lovely for Christmas platters and perfect for homemade gifting.
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Ingredients
- 1¼ cups plain flour
- ½ cup corn flour (corn starch)
- ½ cup icing sugar
- pinch of salt
- 200 g butter softened
- chocolate chips or chocolate melts for dipping
Instructions
- Preheat the oven to 150°C fan and line a baking tray with baking paper.
- In a large bowl, combine the plain flour, corn flour, icing sugar and salt.
- Add the softened butter and mix until a soft dough forms.
- Turn the dough onto a silicone mat or lightly floured surface. Roll it out to approximately 1.5cm thick. Cut into fingers using a large knife, pastry cutter or pasta roller cutter.
- Leave the cut shortbread on the mat or board and refrigerate for approximately 10 minutes. Chilling the dough makes the pieces easier to transfer without losing their shape.
- Transfer the shortbread to the prepared baking tray, leaving a little space between each piece.
- Bake for approximately 30–40 minutes, or until pale golden around the edges.
- Transfer to a wire rack and allow to cool completely.
- Melt the chocolate in the microwave in 15-second bursts, stirring between each, or melt gently using the bain-marie method.
- Dip approximately half of each shortbread biscuit into the melted chocolate. Place onto baking paper and leave until the chocolate has completely set.
Notes
Notes
- Roll the dough to approximately 1.5cm thick for a thicker shortbread.
- Cool completely before dipping in chocolate.
- Shortbread should be pale with lightly golden edges.
Variations
- Use milk, dark or white chocolate.
- Drizzle rather than dip the biscuits in chocolate.
- Add festive sprinkles, chopped nuts or orange zest.
Storage
- Store in an airtight container for up to one week.
- Keep refrigerated during warmer weather if needed.
- Undipped shortbread can be frozen and decorated after thawing.
Servings: 20 Biscuits