Description
These elegant buttery shortbread cookies feature a delicate crumbly texture and a luxurious semi-sweet chocolate coating. Perfect for gifting or pairing with your favorite tea, they offer a sophisticated balance of rich dairy and deep cocoa.
Ingredients
- 1 cup (226g) Unsalted Butter, softened
- 1/2 cup (100g) Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups (250g) All-Purpose Flour
- 1/4 teaspoon Fine Sea Salt
- 6 ounces (170g) Semi-Sweet or Dark Chocolate, chopped
Instructions
- Cream softened butter and granulated sugar in a large bowl until pale and light, then stir in the vanilla extract.
- Sift flour and salt into the butter mixture and gently fold with a spatula until the flour is hydrated and a crumbly dough forms.
- Hand-press the dough into a cohesive ball, wrap in parchment paper, and refrigerate for at least one hour.
- Preheat oven to 350°F (175°C) and slice the chilled dough into 1/2-inch thick rectangular bars.
- Bake on a parchment-lined sheet for 20 minutes until edges are barely golden; cool on the pan for 5 minutes before transferring to a wire rack.
- Melt chopped chocolate over low heat until glossy, then dip cooled cookies halfway into the chocolate.
- Place dipped cookies on wax paper and refrigerate for 20 minutes until the chocolate shell is firm.
Notes
To ensure the best texture, always use room temperature butter for easier creaming, but make sure it isn’t oily or melted. If the dough feels too soft while slicing, return it to the fridge for 15 minutes to regain its structure before baking.
- Prep Time: 1 hour 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-inspired