Chocolate dip shortbread

Dip chocolate into homemade shortbread and you have a yummy treat for morning or afternoon tea, a picnic dessert or a welcome addition to a school or work lunchbox.

  • 15 mins preparation
  • 20 mins cooking
  • Makes 30
  • Print


Chocolate dip shortbread
  • 250 gram butter, chopped
  • 1/2 cup icing sugar mixture, sifted
  • 1 teaspoon vanilla extract
  • 1 1/4 cup plain flour, sifted
  • 1/2 cup cornflour, sifted
  • 200 gram dark chocolate, melted


Chocolate dip shortbread
  • 1
    Preheat oven to moderately slow, 160°C. Grease and line 2 baking trays.
  • 2
    In a large bowl, beat butter and sugar, using electric mixer, until pale and creamy. Beat in vanilla. Fold in combined flours.
  • 3
    Using a piping bag with a fluted 2cm nozzle, pipe mixture in 10cm lengths onto prepared trays. Bake for 15-20 minutes, until golden. Cool on trays.
  • 4
    Dip each biscuit halfway into chocolate. Shake to remove excess. Place on oven trays lined with baking paper. Refrigerate until set.


It's best to have butter at room temperature to make the creaming with sugar easier.

read more from