Chocolate Dipped Shortbreads
Our family agrees this recipe hits the spot when those shortbread cravings arise!
- 10 tbsp unsalted butter room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt omit if using salted butter
For Tempered Chocolate
- 8 oz semi-sweet chocolate
Tempering Chocolate
Place 8oz of finely chopped semi-sweet chocolate in the top of a double boiler. Heat over med-high heat for 30 seconds. Remove from heat and stir until chocolate stops melting.
Return over heat for another 20-30 seconds, re-heat, remove and stir again. Repeat this process until all the chocolate has melted.
IMPORTANT: Make sure your chocolate never gets above 90°F! (86°F for milk chocolate). The key is to not rush the process. If the chocolate gets above 90°F it will become untempered.
Any leftover chocolate can be spread out on a piece of waxed paper. Leave to temper then break up to use in other recipes calling for bar chocolate.