Chocolate Dipped Shortbread Sticks
Calories: 10
Adjust Servings Here: 12 sticks
Description
Embrace the unconventional twist and treat yourself to decadent chocolate-dipped shortbread sticks. It's an invitation to break free from traditional shortbread and indulge in something extraordinary and elegant.
Ingredients
Shorbread
- 10 tbsp (140 g) Unsalted butter softened at room temperature
- ¼ cup (50 g) Granulated sugar (preferably castor) or fine-grain (if necessary pulse granulated sugar in a food processor)
- 1 tsp Pure vanilla extract
- ¼ tsp Salt
- 1½ cup (185 g) All-purpose flour
Dipping chocolate
- ½ cup (90 g) Semi-sweet chocolate melted
- 1 - 2 tbsp (15 ml) Cooking oil if necessary
Instructions
- Prep: Preheat your oven to 325°F /160°C/Gas Mark 3. Line a baking pan with parchment paper.
- Cream the Butter and Sugar: Cream the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. You can use an electric mixer or a wooden spoon for this step. Mix in the vanilla extract and salt until well incorporated into the butter-sugar mixture.10 tbsp Unsalted butter, ¼ cup Granulated sugar (preferably castor) , 1 tsp Pure vanilla extract
- Gradually Add Flour: Add the all-purpose flour to the butter mixture, a little at a time, and mix until a crumbly dough forms. You can use your hands or a spatula to help combine the ingredients.1½ cup All-purpose flour, ¼ tsp Salt
- Knead the Dough: Turn the dough onto a lightly floured surface and gently knead it until it comes together into a smooth ball. Be careful not to overwork the dough; knead until it's no longer crumbly.
- Chill - Wrap the dough in plastic and transfer it to the refrigerator to chill for 15 to 30 minutes.
- Roll the dough: Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Try to maintain its rectangular shape so you minimize trimmings.
- Score and Prick the Dough: Use a sharp knife to score the dough into rectangular shapes. You can make minor marks to create individual cookies. Prick each cookie with a fork to create tiny holes, which will help prevent the shortbread from puffing up too much during baking.
- Bake: Place the baking sheet in the oven for 30-35 minutes or until the shortbread turns a light golden brown around the edges.
- Cool and Cut: Remove the pan from the oven and let it cool in the pan for no more than 5 minutes. While the shortbread is still warm, carefully cut along the scored lines to separate the cookies into rectangles. Allow them to cool completely in the pan.
- Chocolate - Melt your preferred type of chocolate in a microwave-safe bowl or using a double boiler. If the chocolate is too thick, add a tablespoon of cooking oil to lighten it.½ cup Semi-sweet chocolate, 1 - 2 tbsp Cooking oil
- Dip - Once melted, hold each shortbread stick in the center and dip it into the chocolate, coating about half the stick. Allow excess chocolate to drip off before dipping sticks on parchment paper.
- Garnish - If desired, sprinkle chopped nuts, zest, or crushed rose petals while the chocolate is wet. Once the chocolate has hardened, these scrumptious chocolate-coated shortbread sticks are ready to be enjoyed!
- Serve: Once the shortbread cookies have cooled completely, they are ready to be served. Enjoy the buttery, crumbly goodness of Scottish shortbread!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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