An ever so tender and delicious chocolate dipped chocolate shortbread. Surely any sweet treat that has the word chocolate more than once has got to be good, right? Well, it’s definitely true in this case.
I’ve always enjoyed eating shortbread. Is it even possible to not enjoy eating it?Something about it seems nostalgic and homely and when I get my hands on it, I want to eat the whole lot.
Cookie Ratios
Shortbread is one of the simplest and most foundational cookie recipes you can learn and that’s what makes it such a great way to understand the basics of baking. The classic ratio is easy to remember: 1 part sugar, 2 parts fat, and 3 parts flour.
From this base, the possibilities are endless. You can mix in nuts, chocolate, spices, or anything else you like, making it an easy recipe to get creative with.
As a chocolate lover, I swapped some of the flour for cocoa powder to create a rich chocolate shortbread that reminds me of chocolate afghans.
For a more tender texture, I used the rubbing-in method - working the butter into the flour and sugar by hand instead of creaming the butter and sugar, which some recipes call for. Both techniques give different results, so I recommend trying each to discover which texture you love most.
I personally find however that the flour proteins are covered by the butter better using the rubbing in method, resulting in a flakier and melt-in-your-mouth texture.
Ingredients
Caster Sugar – Provides sweetness and a delicate crumb. Its fine texture dissolves easily into the dough, creating a smooth, even consistency.
Plain Flour (all purpose) – The structural backbone of the shortbread. It gives the cookies their shape and classic tender texture.
Cocoa Powder – Adds rich chocolate flavor and contributes to the dry ingredients, slightly reducing gluten formation for a softer bite.
Salt – Enhances flavor and balances the sweetness, bringing out the chocolatey flavour.
Unsalted Butter (cubed) – The key to that melt-in-your-mouth texture. Butter adds richness and tenderness, and cutting it into cubes helps distribute it evenly into the flour when rubbing it in.
Vanilla Extract – Adds warmth and depth to the flavor, complementing both the chocolate and the butter.
Melted Chocolate – Used for dipping or drizzling, it gives the shortbread a glossy finish and extra indulgent chocolate layer.
Sprinkles – Optional, but they add a pop of colour and crunch, making these cookies as pretty as they are tasty!
Instructions
Preheat oven to 170°C (340°F) and prepare a 9-inch round pie dish with baking paper.
Sift and mix the dry ingredients: sugar, flour, cocoa, and salt.
Rub in butter with fingertips, add vanilla, and mix into a dough—avoid overworking.
Press dough into the dish, smooth with a glass, and decorate edges with a fork if desired.
Bake for 30–40 minutes depending on your preferred texture (shorter for fudgy, longer for crisp).
While warm, slice into wedges. Once cool, dip in melted chocolate and decorate with sprinkles. Let set on baking paper.
Hint: To make this ahead, prepare the dough in advance and wrap in glad-wrap and store in the fridge. When ready to bake, leave dough at room temperature until easy to press into a dish.
Variations
Try adding a teaspoon of cinnamon, coffee, or chili powder for a different flavour. If you don’t have sprinkles, dust cocoa powder over the melted chocolate, or try sprinkling coconut or finely chopped nuts – the options are endless!
Storage
At Room Temperature:
- Store in an airtight container at room temperature.
- Keeps well for up to 1 week.
- Place parchment paper between layers to prevent them from sticking if dipped in chocolate.
In the Fridge:
- Refrigeration isn’t necessary, but you can store them in the fridge if your kitchen is warm.
- Keep in a sealed container to avoid absorbing fridge odors.
- Let them come to room temp before eating for best texture.
Freezing:
- Chocolate shortbread freezes wonderfully!
- Wrap individually or separate layers with baking paper and freeze in an airtight container or freezer bag.
- Best enjoyed within 2–3 months.
- Thaw at room temperature before serving.
FAQ
Yes, but caster sugar blends more easily into the dough for a finer texture. If using granulated sugar, pulse it in a food processor briefly to make it finer.
If the dough isn’t holding together, add a tiny splash of milk or water and gently knead it just until it comes together. Be careful not to overwork it!
Of course. The chocolate dip adds a fun finish, but the shortbread is delicious all on its own.
Related
Looking for other recipes like this? Try these:
Chocolate Dipped Shortbread
Ingredients
- 85 g (⅓ + 1 tablespoon) castor sugar
- 250 g (2 cups) plain flour
- 12 g (2 tablespoons) cocoa powder
- ¼ teaspoon salt
- 170 g (¾ cup) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 100 g of your favourite chocolate melted
- Sprinkles optional
Instructions
- Preheat oven to 170 C (340 F) and grease a 9 inch round pie dish then line with baking paper.
- In a large bowl, sift sugar, flour, cocoa powder and salt together then whisk to combine well.
- With your finger tips, rub the butter into the flour mixture, add vanilla extract. Try not to over work the dough.
- Press the dough into the prepared dish. For a smooth look, roll a glass jar over the dough and if desired, use a fork to make a pretty pattern around the edge. Bake for 30 -40 minutes (bake longer if you would like your shortbread crispy, and less if you like it soft and fudgy).
- Whilst still warm, gently slice the shortbread into wedges. Remove wedges from dish once completely cool and dip them in the melted chocolate and cover with sprinkles. Place wedges on baking paper whilst the chocolate sets.
