Chocolate Shortbread

If you love shortbread, then this is for you. This is not just any old shortbread, this is bite sized buttery shortbread dipped in gorgeously thick milk chocolate and dusted with icing sugar. Feel free to use any type of chocolate for the dipping. I’ve had a request from my husband to make him one massive version of this as it’s his favourite!


100g butter

50g caster sugar

100g plain flour and a little to dust the work surface when rolling out.

50g cornflour

1 teaspoon vanilla extract

Icing sugar to decorate

150g bar of milk chocolate for dipping


Preheat oven to 160c / 140c fan

Line and grease a baking sheet. You will need a cookie cutter. I used flower shape.

In a large mixing bowl cream together your butter, sugar and vanilla extract.

Now add your plain flour and cornflour bit by bit. I do this in about four stages so it’s easier to mix into the butter and sugar and doesn’t puff everywhere.

Knead the mixture to bring it together into a ball and roll out on a floury surface to about 1/2 cm thickness.

Bake in the centre of the oven for approx 12 minutes. Slightly before the baking time is up ( about 5 mins before) gently press on the centre of the shortbread to check that it’s crisp. If not allow it to bake for another 5 mins.

Remove from oven and allow to cool for 10 minutes or so.

Melt your chocolate by breaking into pieces and placing in a microwaveable bowl. Microwave in short 30 second bursts until the chocolate has melted.

Dip in half of each biscuit. Allow to set on plate.

Sprinkle over a little sugar before serving.