Go Back

Chocolate Dipped Shortbreads

Our family agrees this recipe hits the spot when those shortbread cravings arise! 
Print Recipe Pin Recipe
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Cream butter and vanilla. Add in sugar and salt, mixing thoroughly. Add in flour and mix just until combined.
    Shape dough into a rectangular shape, wrap in plastic wrap and chill for at least one hour. Dough can also be kept in the freezer for up to one month.
  2. Preheat oven to 350°F. Use a knife to cut chilled dough into 1/2 inch thick rectangles. Bake for 10mins. Cool then dip in tempered chocolate, if using. Let chocolate set up completely before serving.
Tempering Chocolate
  1. 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.
  2. Return over heat for another 20-30 seconds, re-heat, remove and stir again. Repeat this process until all the chocolate has melted.
  3. 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. 
  4. 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.