Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.
- Process all ingredients except the chocolate in a food processor until a smooth, soft, and slightly sticky dough forms.
- Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares, then into triangles.
- In a medium microwave-safe bowl, microwave the chocolate for 45 seconds, then stir. Continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.
- Dip each cookie in the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and allow the chocolate to set.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- Don't overmix the shortbread dough; process until just combined to keep it tender, preventing a tough texture. Overmixing can develop the gluten too much. - Ensure the shortbread is completely cool before dipping in chocolate. Warm cookies will cause the chocolate to melt and slide off, preventing a clean set. - For easy cleanup and perfectly set chocolate, use parchment paper on your baking sheet after dipping. If the chocolate is taking too long to set, pop the tray into the fridge for 10-15 minutes. - Store the finished chocolate shortbread in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.