Chocolate Dipped Shortbread Swirls
I love shortbread, although I don’t make it too often!
I think the reason is, I can’t just eat one, especially if they’ve had a chocolate bath!
As shortbread should be, these are light and melt so easily in my mouth, which doesn’t help with any attempt on my part to eat only one.
The only problem with this shortbread mixture is it’s not the easiest dough to pipe, but it is worth a little bit of extra muscle power to get a pretty swirl.
When they’re sitting on a pretty plate, or in a pretty fabric lined tin, the piped pattern is a winner!
Of course, giving it a chocolate bath is optional, but why wouldn’t I want to make these even better, and the shiny chocolate looks too pretty not to include.
Go on, give it a go and enjoy your sweet life!
Super light and a bit of chocolate luxury!
What You Need
230g Salted Butter – Room Temperature – See Tip Box
65g Icing Sugar
285g Plain Flour
1 Tsp Vanilla
1 Tbsp Milk – See Tip Box
200g Dark Chocolate
Worth the effort of piping, they look so pretty
How It’s Done
Place the softened butter into a bowl along with the icing sugar and vanilla.
Using an electric mixer or hand mixer, beat until it is very pale & fluffy
Add the flour to the butter mixture and beat until it comes together into clumps
Pour in the milk and keep mixing until it all comes together. Don’t be tempted to add more milk
Get a large piping bag, cut off a piece of the pointed end and place a large star shaped tip into the bottom – See Tip Box
Fill the piping bag with the shortbread dough and push it down to the end.
Cover a baking tray with non-stick baking parchment
Pipe the dough onto the prepared sheets- See Picture
Place the baking sheets into the fridge for 15 minutes
Heat the oven to 180c
Remove the trays from the fridge and place into the hot oven to bake for 15 minutes until they are a very pale colour on top and slightly gold underneath- See Tip Box
Let the shortbread cool completely on the tray
Melt the chocolate in the microwave or over some hot water
Take a shortbread and dip half in the melted chocolate.
Leave somewhere cool for the chocolate to set
Dipped and drying
Tip Box
Butter – 1) I used salted butter rather than adding a pinch of salt.
2) Make sure the butter is room temperature and finger soft
Milk – I used soy milk because that’s what I drink, but use whichever milk you have.
Baking – Don’t over bake theses. They should be pale in colour with just little bits of pale golden.
Piping Bag – This mixture is quite firm, so I always add a second piping bag on top of the first, just to avoid the bag splitting.
Piping – It’s a very firm dough, so it will be difficult to pipe , but persevere, its worth it.
Pretty in a pile
