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My chocolate dipped shortbread biscuits are a delightfully moreish tea time treat! Melt-in-your-mouth shortbread roses are partly dipped in chocolate and finished with colourful sprinkles for a bake everyone will love! Recipe by movers and bakers
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Chocolate Dipped Shortbread Biscuits

Experience the perfect snap and melt with these Chocolate Dipped Shortbread Biscuits. These biscuits are as beautiful to look at as they are to eat. Whether you're piping them into elegant rosettes or dipping them into rich melted chocolate, they are a delightful, egg-free bake.
Servings 30 servings
Prep Time 30 minutes
Cook Time 10 minutes
Cool Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

For the biscuits

  • 250 g (1 cup + 2 tbsp) unsalted butter, at room temperature
  • 90 g (½ cup + 3 tbsp) icing (powdered) sugar
  • 1 tsp vanilla
  • 230 g (1 ½ cups + 2 tbsp) plain (all purpose) flour
  • 70 g (½ cup + 1 tbsp) cornflour (cornstarch)

For the chocolate dip and decoration

  • 100 g chocolate (I used dark, but milk and white work too!)
  • sprinkles, nuts, etc (your topping of choice!)

Instructions

For the biscuits

  • Step 1: Draw circles about 2" in diameter on two pieces of parchment paper, leaving a couple of inches gap between the circles. Then flip the paper over (so the drawn side is face down) and place them on the baking trays. Set aside.
  • Step 2: Cream the butter and icing (powdered) sugar together for a few minutes until paler and really soft. Beat in the vanilla then gradually mix in the flour and cornflour (cornstarch) until everything is combined. Do not over mix (see notes). Transfer to a piping bag fitted with an open star nozzle.
  • Step 3: Pipe swirls of dough using the circles drawn earlier as a guide. Keep the piping a little smaller than the drawn circles to allow for the biscuits to spread slightly during baking. Pop the baking trays in the freezer to chill for half an hour.
  • Step 4: When ready to bake, preheat the oven to 180C/350F. Bake the biscuits for 9-10 minutes one tray at a time, turning the tray halfway through baking if needed for even browning of the edges. Allow the whirls to cool and firm up on the tray before transferring to a wire rack.

For the chocolate dip and decoration

  • Step 1: Once the whirls are cool, its time to decorate! First, melt the chocolate: I prefer doing this in the microwave for convenience and speed. Heat the chocolate in a microwave safe bowl in short bursts, stirring in between, until fully melted and smooth.
  • Step 2: Grab one of the cooled biscuits and dip one side into the melted chocolate, about a third of the biscuit. Place the biscuit back onto the cooling rack.
  • Step 3: Before the chocolate cools and sets, decorate with sprinkles, nuts or freeze dried fruit. Leave to set before digging in. Enjoy!

Notes

  • I would highly recommend using weighing scales to make this type of biscuit, as they can be temperamental and tricky to pipe or hold their shape when baked if the quantities are not accurate.
  • Use butter at room temperature when making the biscuits. This will make it a lot easier to mix the ingredients resulting in a better finished bake.
  • Always use icing (powdered) sugar in the cookies. Icing sugar dissolves more easily into the mixture, giving smoother finished results without the 'crunch' of sugar crystals.
  • When making biscuit, beat the butter and sugar on high until much paler and really soft and spreadable. Doing this will make piping the mixture much easier.
  • Once the flours have been added to the mixture, you do not want to beat it any more than required to mix it all together. Overmixing the dough will result in tougher baked biscuits as it will overwork the gluten in the flour.
  • Always use a strong piping bag to ensure it does not burst during piping when preparing the biscuits. Ensure you use an open nozzle too (I used a star tip for the extra decoration it gives) to make it easier to pipe the dough.
  • Freezing, or at least chilling, the dough piped biscuits before baking will help them hold their shape better as it gives the butter chance to firm up again once softened during mixing.
  • When dipping the biscuits, make sure to add the sprinkles while the chocolate is still wet to ensure it sticks well to the biscuits.
    • Author: Andrea
    Calories: 300kcal
    Course: Dessert, Snacks
    Cuisine: British
    Keyword: Chocolate Dipped Shortbread Biscuits, Cookie Decorating Ideas, Easy Piped Shortbread Recipe, Eggless Baking, Eggless Chocolate Dipped Biscuits, Shortbread Biscuits, Traditional Scottish Shortbread Variation

    Nutrition

    Calories: 300kcal