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Chocolate dipped traditional Scottish shortbread
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Decadent dark chocolate-dipped classic shortbread, rich and buttery with a perfect crumbly texture.
Ingredients:
  • 250g butter, coarsely chopped, at room temperature
  • 100g (1/2 cup) caster sugar, plus extra, to serve
  • 300g (2 cups) plain flour
  • 150g dark chocolate, coarsely chopped
  • 8.80 gm Queen Organic Vanilla Extract
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line a large baking tray with baking paper.
  • In a stand mixer with the paddle attachment, beat the butter, sugar, and Queen Organic Vanilla Extract for 5-6 minutes until pale and creamy. Then, sift in the flour and beat until just combined.
  • Transfer the mixture onto a lightly floured surface and knead until just smooth without over-kneading. Shape the dough into a ball and gently flatten it to 1.5cm thickness.
  • Create a decorative frill pattern by pinching the edge of the dough. Then, carefully score 8 triangles into the dough using a sharp knife.
  • Bake for 15-20 minutes until the edges turn lightly golden. Allow to cool completely in the pan before slicing into triangles.
  • Prepare a baking tray by lining it with baking paper. Melt chocolate in a small microwave-safe bowl by microwaving on Medium and stirring every 30 seconds for 1-2 minutes until smooth. Dip shortbread into the melted chocolate, then place on the tray. Sprinkle with extra sugar and allow to set before serving.

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