It wouldn’t be Christmas around here without some classic buttery shortbread cookies. And this year I’m giving them an upgrade with an easy chocolate dip and some chopped nuts or freeze-dried fruit. They’re perfect for tucking into a gift box or even shipping to a loved one who lives far away!
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Scottish Shortbread with Chocolate
Buttery melt-in-your-mouth Scottish shortbread cookies, made extra special for the holidays with an optional chocolate dip (no tempering required). Customize them with any chopped nuts, freeze-dried fruit, or sprinkles you like!
Ingredients
Method
Shortbread
- Preheat the oven to 325˚F (165˚C). Lightly grease an 8-9" (20–23 cm) square or round cake pan with cooking spray. For a square pan, line the bottom and sides with a parchment paper sling. For a round pan, line the bottom with a parchment circle.
- If using, slice 1 vanilla bean lengthwise. Place 115 g granulated sugar into a medium bowl. Use the side of the knife to scrape the seeds out of the vanilla pod and into the bowl of sugar. Use your fingertips to rub the seeds into the sugar to help them get evenly dispersed. You can the empty vanilla pod into your container of sugar to flavour it with vanilla to get the most out of it.
- Add the sugar and 225 g unsalted butter to the bowl of a stand mixer or a large mixing bowl. Mix on low speed until smooth. Unlike most cookie recipes, you don't want to cream the butter and sugar together and aerate it, or the shortbread won't have the right texture when it bakes.
- If using vanilla extract, add a teaspoon of it now. Mix on low speed until it's combined. Add 340 g all-purpose flour and ¾ teaspoon fine sea salt and mix on low speed until combined. Stop mixing as soon as there are no visible chunks of butter left.
- Transfer the dough to the prepared pan and use your hands to press it in evenly. Use a knife or bench scraper to score the dough into even pieces—just press the knife or scraper in about ¼". For a square pan I like to divide it into 16 bars (2 rows of 8) and for a circular pan I like to divide it into 16 wedges. Feel free to divide it up however you like! These score lines will make it easier to cut the shortbread cleanly after it bakes.
- Use a toothpick to make several holes in each piece. The holes help the heat reach through the thick shortbread so it bakes evenly, plus it gives it that classic Scottish shortbread look!
- Bake until it's just starting to turn golden, about 35–40 minutes. Leave it to cool in the pan for 5-10 minutes, then carefully slide it out onto a cutting board. Use a sharp knife to cut the shortbread into pieces while it's still warm. Leave them to cool completely.
Dip in Chocolate
- Combine 100 g chocolate and 1 teaspoon neutral-flavoured oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until completely melted.
- Dip the pieces of shortbread in the chocolate. You can dip the bottoms, dip them halfway up, or however you like. I like to just rest one end of the shortbread in the bowl and use a spoon to sweep the chocolate halfway up. This way I don't need to find a tall and narrow container to dip the cookies in. Shake off the excess, and lay it down on a lined baking sheet. Sprinkle on some chopped nuts, freeze-dried fruit, or sprinkles.
- Cover the baking sheet and pop into the freezer for 10-15 minutes or until the chocolate sets.
- Enjoy! These shortbread cookies keep well at room temperature for at least a week, and hold up well to shipping too.
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