Chocolate Dipped Shortbread | Baking with Kids

Making chocolate dipped shortbread is a fun way to use up chocolate if you have a lot at home. (Disclaimer: I have never had this problem, I’ve no idea what it’s like! Chocolate is always welcome in our home). And I find including chocolate when baking with kids is ALWAYS a winner.

With Easter having just been, I’m sure we aren’t the only family to find themselves left with plenty of chocolate from Easter eggs and goodies. Whilst my children would happily munch their way through all the chocolate were I to let them, I do like to also encourage some creativity with finding other ways to enjoy it. And so these chocolate dipped shortbread beauties came to be born!

Chocolate dipped shortbread biscuits

We all love shortbread anyways: sweet and buttery and delectable little treats. They’re high on my favourites list along with chocolate chip cookies. For me, dipping in melted chocolate and showering them with sprinkles is just the icing on the… well, shortbread! And the cherry on top! (I make no apologies for my food based puns, all totally intended!)

And baking with my children, for me, has always been a fun activity to do! Sharing the skills and confidence to take a handful of ingredients and create something delicious and magical, and have fun at the same time. This, for me, makes for beautiful childhood memories. Plus, these shortbread biscuits are perfect for helpful little hands because they’re actually really forgiving if over worked or re-rolled several times.

And the results at the end are so good, you can share them with neighbours and friends too. They are well received as gifts and fun to make. What more could you ask for? 🙂

Happy baking!

🙂 x

Chocolate Dipped Shortbread | Baking with Kids

5 from 2 votes
Recipe by movers and bakers Course: BiscuitsDifficulty: Easy


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Cooking time


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Melt-in-the-mouth shortbread yummy treats!

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  • 100 g (½ cup) caster sugar

  • 200 g (¾ cup + 3 tbsp) unsalted butter, at room temperature, cubed

  • 300 g (2 cups + 2 tbsp) plain flour

  • 0.5 tsp vanilla

  • 80 g (½ cup + 2 tbsp) milk chocolate

  • Sprinkles, chopped nuts, etc to decorate


  • Place your sugar, butter and vanilla in a bowl and mix until completely combined. Add flour mix til it comes together.
  • Dust your table with flour, then place your dough on the table, flouring the top of your dough and your rolling pin. Roll to about 3-4mm thick, more if you want (but adjust cooking time if you do). Stamp out your cookies and place them on a lined baking sheets. Put them in the fridge 30-45 mins to chill.
  • When you’re ready, preheat your oven to 160C/320F. Pull out your baking sheets and sprinkle caster sugar on top of your cookies. Bake them for 10-15 mins, depending on the thickness of your cookies, then cool completely on a wire rack.
  • Melt your chocolate and dip your biscuits in them, then decorate with sprinkles or nuts, or just leave as chocolate-dipped.

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