Chocolate Dipped Shortbreads


Serves 8

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Cook's NoteFor melting the chocolate take care not to let the water boil or the bowl touch the water as the chocolate may over heat and granulates. If this happens you will need to start again.
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  • 175g  softened butter + a little extra to grease the dish
  • 90g  caster sugar + a little to dust after baking
  • 250g  plain flour
  • Baking parchment

Vanilla cream:

  • 300ml double cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon caster sugar


  • 8 small whole strawberries
  • 100g dark chocolate


  • 100g fresh strawberries sliced


Oven: 190ºC / 375ºF / Gas Mark 5, Fan oven: 170ºC

To make the shortbread:

Lightly butter the dish and line the base with parchment paper.

In a medium bowl blend together the butter and sugar with a spatula.

Sift in the flour and mix the ingredients together to make a firm dough.

Turn the dough out onto a lightly floured silicone sheet or onto baking parchment.

Make the dough into a ball and roll it out flat with a floured rolling pin roughly to the size of the dish.

Transfer the dough to the dish and press flat with a large spatula making sure it reaches all the flutes around the edges.

Finally prick the unbaked shortbread all over with a fork before baking in the oven for 20-25 minutes.

Once baked remove from the oven and score the top with a knife into 16 pieces. Dust lightly with some caster sugar and allow to cool before removing from the dish.

To make the vanilla cream:

Whisk together the double cream, vanilla and sugar until thick.

Cover and chill until required. To pipe the cream, place into a piping bag at this stage before chilling.

To make the chocolate covered strawberries:

Melt the chocolate in a small bowl over a pan of simmering water (see cook’s note).

Insert a cocktail stick into the top of each strawberry and roll each one in the chocolate to half coat them. Place them onto a tray lined with parchment paper and chill them in the refrigerator for 30 minutes to set. Remove the cocktail sticks once the chocolate is completely set.

Making up:

Gently break the shortbread into the marked sixteen wedges.

Place a few slices of fresh strawberry onto eight of the shortbread pieces and spoon or pipe on a layer of cream. Top with the remaining eight pieces of shortbread.

Add a small spoonful or piped swirl of cream on each piece and top with a chocolate coated strawberry.