Sublime chocolate-dipped shortbread biscuits

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Prep time:

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Serves: 25

By Heated



  • 85g unrefined caster sugar plus extra for dusting

  • 140g butter room temperature

  • 225g plain flour sifted

  • 115g chocolate plain or milk


  1. Preheat the oven to 150C/Gas Mark 2.
  2. In a large bowl beat butter until creamy. Add the sifted flour and combine thoroughly.
  3. Roll out mixture on a wooden board dusted with a little caster sugar. If you have one, use a serrated cutter and cut pastry into ovals about 2-inches long or use round pastry cutters for circular shapes.
  4. Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes and allow to cool on a wire rack.
  5. Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf /circle into melted chocolate, then place on greaseproof paper until chocolate has set.

Handy Hint

If working by hand, beat mixture with a wooden spoon.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • chocolate

  • Cake/Dessert

  • Nut Free

  • Egg Free

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