Description
Ina Garten’s chocolate-dipped shortbread brings together buttery Scottish cookies and rich dark chocolate in a delightful culinary embrace. Crisp, elegant cookies with a luxurious chocolate coating offer a simple yet sophisticated treat perfect for afternoon tea or elegant dessert gatherings.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 6 to 7 ounces (170 to 198 grams) semisweet chocolate, finely chopped
- ¾ pound (340 grams or 3 sticks) unsalted butter, at room temperature
Sweeteners and Flavoring:
- 1 cup (200 grams) sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
Seasoning:
- ¼ teaspoon salt
Instructions
- Prepare the butter and sugar mixture by combining softened butter with of granulated sugar in an electric mixer, blending until just incorporated. Gently mix in pure vanilla extract for added depth of flavor.
- Sift flour and salt together in a separate mixing bowl, creating a light and airy dry ingredient blend. Gradually incorporate the flour mixture into the butter blend at low speed until the dough begins to form.
- Transfer the partially mixed dough onto a lightly floured surface. Gently shape the mixture into a flat, uniform disk approximately 1/2 inch thick. Carefully wrap the disk in plastic wrap and refrigerate for 30 minutes to firm up the texture.
- Remove the chilled dough from the refrigerator. Roll out the dough to a consistent 1/2-inch thickness. Use a sharp knife or pastry cutter to slice the dough into elegant 3-inch by 1-inch rectangular fingers.
- Arrange the shaped shortbread fingers on an ungreased baking sheet, leaving slight spacing between each piece. Delicately sprinkle additional granulated sugar across the top of each cookie for a subtle sweet crunch.
- Place the baking sheet in a preheated oven at 350°F (175°C). Bake for 20 to 25 minutes, watching carefully until the edges turn a light golden brown, indicating perfect doneness.
- Allow the shortbread to cool completely on the baking sheet, reaching room temperature. This resting period helps develop the cookie’s signature crisp texture.
- Prepare the chocolate coating by creating a double boiler or using a microwave. Melt of chocolate, stirring every 30 seconds to ensure smooth consistency. Gradually add the remaining chocolate, stirring until completely melted and slightly cooled.
- Carefully dip half of each shortbread finger into the melted chocolate, allowing excess to drip off naturally. Place the chocolate-dipped cookies on a parchment-lined baking sheet to set and solidify.
- Store the finished chocolate-dipped shortbread in an airtight container at room temperature, preserving their delicate texture and rich flavor for several days.
Notes
- Prevent kitchen chaos by chilling the dough for 30 minutes, which helps Shortbreads maintain their perfect shape during baking.
- Roll the dough consistently to a 1/2-inch thickness, guaranteeing uniform baking and a delightful texture across every delicate cookie.
- Melt chocolate gently and carefully to avoid unsightly white bloom, ensuring a smooth, glossy chocolate coating that looks professional.
- Give chocolate-dipped Shortbreads ample time to set at room temperature, creating a beautiful hard finish that won’t smudge or smear.
- Store cooled Shortbreads in an airtight container between layers of parchment paper to preserve their crisp texture and delectable flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 195
- Sugar: 7 g
- Sodium: 25 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg