Description
These classic, buttery shortbread cookies are chilled for a perfect snap and dipped in rich melted chocolate for an elegant finish. A timeless heritage recipe, they offer a delicate melt-in-your-mouth texture that pairs beautifully with morning coffee or afternoon tea.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Cream together the softened unsalted butter and granulated sugar until pale and fluffy, then stir in the vanilla extract.
- Gradually fold the flour and salt into the butter mixture until a crumbly dough forms.
- Press the crumbles into a solid ball with your hands, wrap tightly in parchment paper, and refrigerate for at least one hour.
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- On a lightly floured surface, shape the chilled dough into a rectangular block and slice into 1/2-inch thick rectangular cookies.
- Place cookies 2 inches apart on the baking sheet and bake for 20 minutes until the edges are very lightly golden.
- Let the cookies cool on a wire rack for 20 minutes until firm.
- Melt the chopped chocolate in a small saucepan over low heat, stirring constantly until smooth, then dip each cookie halfway and let set on wax paper.
Notes
For the best results, use high-quality European-style butter and ensure the dough is properly chilled to prevent spreading. If you find the chocolate thickening while dipping, simply place your dipping bowl in a larger container of warm water to keep it fluid and glossy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish