Chocolate-dipped Shortbread Cookies Recipe
These Shortbread Cookies dipped in chocolate are classic Christmas cookies. They are buttery, absolutely melt-in-mouth and so easy to make. Practically 3 ingredients to make the cookies and some good quality chocolate to dip them into. That's it.
Servings 24 Cookies
Equipment
- Mixing Bowl
- Convection Microwave Oven
- Electric Hand Beater
- Baking Tray
Ingredients
- 2 cups All-purpose Flour
- ½ cup Granulated Sugar
- 1 cup Butter
- ¾ tsp Salt
Instructions
- Bring the butter to room temperature. Now whisk it in a mixing bowl till it becomes fluffy.
- Now add the sugar and salt and whisk till the sugar has dissolved completely.
- Now sieve the flour into it and bring everything together using a spatula. If you think it is too crumbly and dry, then add a teaspoon of cold water at a time to bring everything together in a lump.
- Take half of the dough and roll it on a floured surface. Don't worry if it cracks, just push the edges inward to bring everything together. Roll till you get ¼th of an inch of thickness.
- Now using a cookie cutter, cut out the cookies and place them on a baking tray lined with butter paper. Keep two inches of gap between the cookies. They don't spread but just to avoid crowding.
- Repeat with the rest of the dough or keep it in the refrigerator packed in clingfilm wrap till you are ready to bake. You can also shape them into a log and wrap in a clingfilm wrap for later use.
- Bake it in a pre-heated oven at 180°C or 325°F for 18-20 minutes. When done the top of cookies should be dry and the bottom should be golden. You will see that the edges are also turning golden.
- Take them out and allow them to cool on a wire rack. Later keep them in an airtight container.