30 Minute Chocolate Shortbread Recipe
These crumbly and buttery Chocolate Shortbread Biscuits take cookies to a whole new level! Dipping them in chocolate makes them irresistible.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 200 g Unsalted butter softened
- 110 g Powdered sugar or icing sugar
- 3 g Fine salt to balance the sweetness
- 14 g Vanilla extract
- 1 Orange zest optional
- 290 g All-purpose flour or plain flour
- 40 g Dutch processed cocoa powder sifted
- 300 g Dark cooking chocolate for dipping and drizzling
- 20 g Vegetable oil to make the chocolate silky
Instructions
Instructions
- Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
- Cream together butter, powdered sugar, salt, vanilla extract, and orange zest until light and fluffy.
- Sift in flour and cocoa powder. Mix until a soft dough forms. Do not overmix.
- Roll dough between parchment paper to 1 cm thick, cut into shapes using cookie cutter or knife.
- Place cookies on tray, leave space between them. Bake for 15–18 minutes until edges are firm.
- Cool cookies on the tray completely after baking.
- Melt dark chocolate and vegetable oil in a heatproof bowl over simmering water. Stir until smooth.
- Dip half of each cookie in chocolate or drizzle on top. Place on tray and let chocolate set.
- Serve and enjoy the tender, chocolaty shortbread!
Notes
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer shelf life. Optional orange zest adds freshness. Sifting helps prevent clumps. Make sure butter is softened correctly for best texture.