Double Dipped Shortbread Cookies

Explore the delectable world of chocolate dipped shortbread cookies with this scrumptious shortbread cookie recipe by BBC Good Food. Discover how to make shortbread that is buttery, sweet, and perfectly crumbly, then elevate it by dipping each cookie in rich, velvety chocolate! This shortbread cookie recipe blends simplicity and indulgence, resulting in chocolate shortbread cookies that are perfect for gifting or enjoying with a cup of tea.

Preparation Time: 20 minutes 
Cooking Time: 30 minutes 
Makes: 15


  • 200g salted butter, softened
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tbsp milk, plus extra if needed
  • 50g white chocolate, chopped
  • 50g milk chocolate, chopped


Step 1: Preheat the oven to 180C/ 160C fan/ gas4. Using an electric whisk (the Morphy Richards Mixstar is a great choice), mix the icing sugar with the butter until the mixture becomes light and fluffy. Next, beat the flour and vanilla until the mixture begins to stiffen. Then, add in the milk and keep mixing until the mixture softens and combines. 

Step 2: Next, put a large star shaped nozzle into a piping bag and scoop the dough into the bag. Pipe swirled rings onto a lined baking tray. If the mixture is too stiff, simply roll out the dough into balls instead. Ensure there is enough space between each cookie so that they do not stick together as they cook. 

Step 3: Bake in the oven for 15 minutes or until they are a light golden colour. Once cooked, gently transfer onto a cooling rack. 

Step 4: Place the white chocolate and milk chocolate into separate bowls and microwave in 20 second bursts. Once melted, dip one side of the cookie into the milk chocolate and the other side into the white chocolate (you can decorate the cookies how ever you would like)! Allow any excess chocolate to drip off before placing them back onto the cooling rack to set. 

These cookies will keep up to four days when kept in an airtight container. 

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