Chocolate Shortbread

I love shortbreads and especially those dipped in semi-sweet chocolate. The best shortbreads I have tasted are those sold by Marks & Spencer. They are so fantastic. The shortbreads are so soft and crunchy. The chocolate used is definitely not of an inferior quality. The half-coated chocolate shortbreads are perfect for daily snack! Since I couldn’t get Marks & Spencer’s shortbreads here, I made some homemade ones instead. It turns out that the ingredients required are easily available and not expensive, and the steps to make the shortbreads are simple and easy to follow. Nothing complicated. But of course, to make high standard shortbreads, I will have to keep trying to perfect the recipe. For now, the below recipe suffices my craving.




Recipe (adopted from but I made some changes to it)

¾ cup of Unsalted Butter, at room temperature
1 ¾ cup of All Purpose Flour
¾ cup of Powdered Sugar
½ tsp of Salt
1 tsp of Vanilla Extract


1) Spray a 13×9 baking pan with cooking spray and line it with parchment paper, and set aside.

2) Using a standing mixer fitted with a paddle attachment or an electric hand mixer, cream together the butter, sugar and vanilla until creamy.

3) Add the flour and salt, and mix. You may use your hands to mix the mixture (which I did) too.

4) Press the dough into the lined pan and make sure it is evenly spread out. Using a butter knife or a bench knife, cut the dough into bars of any sizes you want.

5) Preheat the oven to 350 degrees.

6) Bake for 20 to 25 minutes or until lightly golden. As soon as you take them out of the oven, run your knife through the cut lines (this will ensure easy removal of the shortbread pieces) and let them cool completely. Remove from the pan and dip them in melted chocolate.


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