There’s something special about a homemade treat, especially when it’s made to share. These chocolate dipped shortbread cookies are perfect for relaxed afternoons, small celebrations, or gifting to someone special.
Shortbread is a classic for good reason. With just a few ingredients, it delivers a rich, buttery texture that melts gently with every bite. A touch of vanilla brings warmth, while the dark chocolate coating adds a smooth, satisfying finish.
It’s familiar, comforting, and quietly indulgent.
Chocolate and tea have long been a natural pairing. The richness of cocoa balances beautifully with a well-brewed cup, making these biscuits an ideal companion to our English Breakfast Tea. Bold, full-bodied and bright, it complements the buttery crumb while bringing out the depth of the chocolate. It’s the kind of pairing that turns a simple break into something a little more considered.
Whether you choose our pyramid tea bags for a more generous brew, or individually wrapped sachets that are perfect for gifting, it’s a blend designed to be enjoyed and shared.
And that’s where this recipe really comes into its own. Once dipped and set, these cookies can be placed in a reusable tin and paired with a favourite blend to create a simple, considered gift.
If you’re ready to try it for yourself, here’s how to make them at home.
Chocolate Dipped Shortbread Cookies
Prep time: 25 mins
Cook time: 12 mins
Makes: Approx. 24 cookies
Ingredients:
- 280g plain flour
- ¼ tsp salt
- 227g unsalted butter, room temperature
- 130g granulated sugar (or 120g icing sugar for a softer texture)
- 1 tsp vanilla extract
- 170g dark chocolate, for dipping
- Sea salt (optional)
Method:
- Sift together the flour and salt in a bowl.
- In a separate bowl, beat the butter and sugar until smooth and creamy. Add the vanilla extract.
- Gradually add the flour mixture, mixing until a soft dough forms. Do not overmix.
- Shape into a disc, wrap, and chill in the fridge for 1–2 hours.
- Roll out the dough on a lightly floured surface to around ¼-inch thickness. Cut into shapes and place on a lined baking tray.
- Chill again for 15 minutes to help maintain shape.
- Preheat the oven to 180°C (160°C fan).
- Bake for 8–12 minutes until lightly golden at the edges. Cool completely.
- Melt the chocolate gently and dip each cookie halfway.
- Place on parchment paper and allow the chocolate to set. Sprinkle with sea salt if desired.
Shortened steps:- Cream butter and sugar, add vanilla
- Mix in flour and salt
- Chill dough (1–2 hours)
- Roll, cut, chill again
- Bake at 180°C for 8–12 mins
- Cool, dip in chocolate
- Set and enjoy
Paired with a favourite tea, these chocolate dipped shortbread cookies are made to be shared – it’s such a lovely simple way to bring people together.