Chocolate Dipped Shortbread Sticks
Easy
These dainty biscuits are a fun take on shortbread. Cut into thin fingers then partially dipped in chocolate and finished with your choice of chopped nuts, sprinkles, or even left plain, they’re perfect for dipping! Recipe easily doubled or tripled if you’re planning on sharing these delights.
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
15
Chocolate Dipped Shortbread Sticks
Easy
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
15
Introduction
These dainty biscuits are a fun take on shortbread. Cut into thin fingers then partially dipped in chocolate and finished with your choice of chopped nuts, sprinkles, or even left plain, they’re perfect for dipping! Recipe easily doubled or tripled if you’re planning on sharing these delights.
READ MORE
Ingredients
- 115g butter, softened
- 100g caster sugar
- 2 tsp vanilla extract
- 240g plain flour
- 2 tbsp water
- 200g dark, milk or white chocolate*
- Chopped nuts or sprinkles of your choice
TO DECORATE:
Method
- 1. * Although 100g of chocolate is enough to dip the amount of biscuits in this recipe, we find it easier working with 200g so that there’s enough in the container for dipping. We pour the leftover chocolate onto a piece of parchment paper, fold it closed and place in a freezer bag marked with the type of chocolate so that it can be used for other baked goods.
- 2. In a medium sized bowl, beat the butter, sugar, and vanilla together until creamed with an electric mixer.
- 3. Add the flour and start mixing on low speed to combine with the butter mixture, then increase to a medium speed until the dough looks crumbly.
- 4. Add the water then continue to mix for a few minutes, then switch to using clean hands to bring the dough together while kneading.
- 5. Once dough has been brought together into a smooth ball, place the dough on a large piece of parchment paper then press into a thick rectangle.
- 6. Place another piece of parchment paper on top then use a rolling pin to roll the dough out into a long rectangle that’s roughly 13cm wide and about 8mm thick.
- 7. Place the rolled dough in the fridge for at least 1 hour.
- 8. When you’re ready to bake, line 1 or 2 baking trays with parchment paper.
- 9. Remove the chilled dough from the fridge and peel away the top piece of parchment paper. Lay the dough onto a clean surface, and remove the second piece of parchment.
- 10. Using a sharp knife, bench scraped or pizza wheel, trim the long edges so that the dough is now roughly 12cm wide.
- 11. Cut the dough into 1cm wide sticks and transfer these to the prepared baking trays, leaving about 2 fingers of space between them. Chill in the freezer for at least 15 minutes.
- 12. While the biscuits are chilling, pre-heat the oven to 180°C/160°C fan assisted.
- 13. Bake the chilled biscuits until just turning golden, about 15 minutes.
- 14. Remove from the oven and leave to cool completely on the baking trays on wire racks.
- 15. To decorate, roughly chop or break up the chocolate into a heat-proof bowl and sit it over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
- 16. Stir until chocolate has melted about 80% of the way, then remove from the steaming water and continue stirring until the residual heat has completely melted the chocolate.
- 17. Alternatively, melt in the microwave in 20 second intervals until about 80% melted, then stir until the residual heat has completely melted the chocolate.
- 18. Pour the chocolate into a mug, drinking glass or small jug, then dip the ends of the biscuits about 1/4 of the way, laying them back on the parchment paper.
- 19. If decorating with chopped nuts or sprinkles, sprinkle over the chocolate before the chocolate has set.
- 20. Leave until chocolate has set and then store in an airtight container in a cool place for up to 2 weeks.
