Chocolate Dipped Shortbread

Ingredients

• ½ lb unsalted butter, room temperature
• ¼ cup granulated sugar
• 1.5 cups all-purpose flour
• ¼ tsp fine sea salt
• ½ tsp vanilla extract
• 6 oz dark chocolate (70% cacao), chopped
• 1 tsp coconut oil or vegetable oil
• ¼ tsp fleur de sel or sea salt flakes

Instructions

1. 1

   Position a rack in the center of your oven and preheat to 325°F. Line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together 1.5 cups of all-purpose flour and 0.25 teaspoon of fine sea salt. Set aside.

3. 3

   In a large bowl, beat 0.5 lb of room-temperature unsalted butter with an electric mixer on medium speed for 2 minutes until pale and creamy — it should look almost fluffy. This step incorporates air, which gives shortbread its signature crumbly texture.

4. 4

   Reduce the mixer to low speed and gradually add 0.25 cup of granulated sugar. Beat until the mixture is light and combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.

5. 5

   Pour in 0.5 teaspoon of vanilla extract and beat for just 15 seconds to combine.

6. 6

   Switch to a rubber spatula or wooden spoon and fold in the flour mixture in two additions, stirring gently until just combined — do not overmix or the shortbread will become tough instead of tender. Stop as soon as no dry flour is visible.

7. 7

   Turn the dough onto the parchment-lined baking sheet and use your hands to gently press it into an even rectangle about 8 by 6 inches and 1/4 inch thick. Use a bench scraper or long knife to score the shortbread into 12 equal rectangles (about 2 by 1.5 inches each), cutting about halfway through the dough — this makes them easier to break apart cleanly after baking.

8. 8

   Bake for 18-22 minutes until the shortbread is pale golden at the edges and the surface feels just firm to the touch — the center should still feel slightly soft. Do not overbake; shortbread continues to firm up as it cools.

9. 9

   Remove from the oven and immediately, while still warm and soft, use a sharp knife to cut through the score lines completely, breaking the shortbread into individual rectangles. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes.

10. 10

    While the shortbread cools, fill a small saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl over the pan, making sure the bottom does not touch the water — this is your double boiler.

11. 11

    Add 6 oz of chopped dark chocolate and 1 teaspoon of coconut oil or vegetable oil to the bowl. Stir gently and frequently until the chocolate is completely melted and smooth, about 3-4 minutes. The oil will thin the chocolate slightly so it coats the shortbread more easily.

12. 12

    Dip half of each cooled shortbread rectangle into the melted chocolate, allowing excess to drip back into the bowl — you should see a thin, even coating on each piece. Lay the dipped shortbread flat on a clean sheet of parchment paper.

13. 13

    While the chocolate is still wet, sprinkle a tiny pinch of fleur de sel or sea salt flakes over each piece — just 2-3 crystals per biscuit. The salt will highlight the chocolate's depth and contrast beautifully with the butter.

14. 14

    Let the chocolate set at room temperature for 10-15 minutes until firm, or refrigerate for 5 minutes if you are in a hurry. Store in an airtight container for up to 5 days.

Tools you’ll need

• 9-inch round or 8x6-inch rectangular baking sheet
• parchment paper
• medium mixing bowl
• whisk
• large mixing bowl
• electric mixer
• rubber spatula
• wooden spoon
• bench scraper
• long serrated knife or chef's knife
• wire cooling rack
• small saucepan
• heatproof bowl
• wooden spoon for stirring chocolate

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