This recipe for white chocolate shortbread combines the spectacular traditional shortbread and dips it in white chocolate to take it to the next level. White chocolate dipped shortbread UK recipe is so easy to make and is perfect for a family treat, afternoon tea or even as an edible gift.
Everyone loves gifts they can eat! This chocolate dipped shortbread UK is perfect to gift ( if you have any left that it is). It’s so easy to make and the traditional shortbread flavours pair perfectly with the sweet and creamy white chocolate. Dipped shortbread squares are so cute and they can be enjoyed with tea, coffee or a glass of champagne in the late summer sun.
Why you’ll love this White Chocolate Shortbread recipe
- Easy to bake and even easier to eat, this white chocolate shortbread is sweet, creamy and keeps the whole family entertained.
- This simple recipe means you can whip up a batch of shortbread in about 30minutes and then decorate how you like!
Top Questions
What is the difference between a shortbread and a cookie?
Can I use granulated sugar instead of caster sugar in shortbread?
Should the butter be cold for shortbread?
Should you sift flour for shortbread?
Ingredients
For the full ingredients and method scroll to the bottom of the page for the recipe card.
The most important part of this recipe is of course good quality white chocolate. Some white chocolate can be to creamy or too sweet. I use a regular supermarket white chocolate. It tends to melt well and if you add a little vegetable oil it’s easy to dip too.
However if you want a truly luxurious topping you should melt Caramac white chocolate and then decorate with sprinkles. It has the creaminess of white chocolate but the additional hint of caramel which just brings the chocolate dipped shortbread UK to another level.
How to make White Chocolate Shortbread – step by step
BEFORE YOU BEGIN
- Preheat oven to 180C/160C Fan/Gas 4.
- Line an 8-inch square cake tin with greaseproof/parchment paper.
WHITE CHOCOLATE SHORTBREAD
- Add the butter and sugar to a mixing bowl. Cream together using an electric mixer, or by hand with a wooden spoon.
- Sift the flour into the bowl and gently mix it until it is mixed in.
- Using your hands, mix together until a soft dough has formed. Don’t overwork the shortbread dough. Once it’s come together it’s done. You can add white chocolate chips or chunks at this point.
- Press the dough into the baking tin, making sure it is as even as possible.
- Using a knife, gently score the shortbread into biscuit size pieces. Using a fork poke holes in the shortbread.
- Bake in preheated oven for around 15-20 minutes, don’t let the biscuits brown.
- Take the shortbread biscuits out of the oven and cut them again where you marked out.
- Leave the biscuits to cool before removing them from the tin.
DECORATION
- In 20 second bursts in the microwave, melt the 100g white chocolate.
- Dip the shortbread pieces into the chocolate or smear it on with a spoon. Allow the chocolate to set and serve. Add sprinkles to make them extra special.
White Chocolate Shortbread Top Tips
As this doesn’t need a huge amount of time baking you will need to judge it at home as it bakes. If after the time in the recipe it looks/feels underdone then put it back in the oven for a few minutes. The same goes for if it needs a little less time!
When the chocolate has melted add in the optional 1 tablespoon of vegetable oil. This will help loosen the chocolate and make dipping easier.
SPRINKLES! There are few things life that sprinkles don’t make better. White chocolate shortbread lends itself to simple and classic decorations. You can choose your favourite decorations, whether you prefer 100s and 1000s or chocolate sprinkles. Everyone can get involved with this recipe.
Serving Suggestions
Chocolate dipped shortbread UK is the perfect dessert for all occasions.
Summer party? Chop up some strawberries and serve with a squeeze of lemon.
Unconventional Christmas Day dessert? Throw some dried cranberries into the dough and melt dark chocolate instead of white. Sprinkle crushed pecans on top for a festive shortbread dessert.
Whatever the weather, this white chocolate dipped shortbread recipe is my new go to.
Equipment
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- Kitchen Scales – If, like me, you are an old soul. You’ll swear by the old fashioned scales with lbs and KGs but for perfect bakes every time I would recommend investing in digital scales. Baking is a science and you need to be precise. Digital scales make this so much easier.
- 1 Mixing bowl
- Fork ( any kitchen fork will do)
- 8-inch square cake tin
- greaseproof paper / baking parchment
- knife
- chopping board
Storing White Chocolate Shortbread / Making ahead of time options
As with most shortbread, white chocolate shortbread squares are best eaten on the day they were baked. If you would like to make them ahead of time, then make the dough ( let it rest for 20mins for perfect shortbread) and bake. Once you’re ready to serve, decorate.
These chocolate dipped shortbread fingers can be kept in an air tight container for a couple days in a dry and cool cupboard. They may go a little hard after a few days s best eat them while they’re at their best.
White Chocolate Shortbread Substitutions and Variations
As above, simple shortbread can be adapted to any situation. My favourite variations include adding fruit or even cocoa powder to make a chocolate shortbread.
BLUEBERRIES
The sharp taste of blueberries pairs perfectly with white chocolate shortbread, leave them whole or cut them in half to decorate the top of your shortbread squares.
A Mixed Berry compote would also be an excellent addition to this recipe.
FAQS
What is the difference between a shortbread and a cookie?
Both shortbread and cookies are delicious and if you’re a novice baker you may have accidentally made one when you meant the other. Cookies are lighter and have a higher sugar to flour ratio; whereas shortbread is denser and is more butter (fat) heavy. Cookies are more uniform and easier to decorate with intricate designs.
Can I use granulated sugar instead of caster sugar in shortbread?
Whilst you can use granulate sugar instead of caster sugar for this white chocolate shortbread, you may find that you re left with a slightly gritty texture. Caster sugar has more finely ground crystals making for a softer dough. granulate will work in a pinch but I would use caster sugar when you can.
Should the butter be cold for shortbread?
Start with butter that’s refrigerator-cold to prevent the dough from warming up too fast, which would make it greasy and difficult to roll. If the dough does get soft or sticky as you’re rolling or cutting it, just put it in the refrigerator for 10 or 15 minutes to chill the butter.
Should you sift flour for shortbread?
If you can sieve the flour that gives you a great smooth consistency to the finished shortbread. However, as long as the flour doesn’t have any big lumps you can get away with not sieving it for this white chocolate shortbread recipe.
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Recipe
White Chocolate Shortbread
Equipment
- Fork
- 8-inch square cake tin
- zester (optional)
Ingredients
- 250 g (2 cups) plain flour / all purpose flour
- 150 g (⅔ cups) unsalted butter
- 60 g (2 ⅛ oz) caster sugar (plus extra for sprinkling)
- 100 g white chocolate chips (optional)
White Chocolate Shortbread Topping
- 100 g (3 ½ oz) white chocolate
- 1 tablespoon (1 tablespoon) vegetable oil (optional)
Instructions
- Preheat oven to 180C/160C Fan/Gas 4.
- Line an 8-inch square cake tin with greaseproof/parchment paper.
- Add the butter and sugar to a mixing bowl. Cream together using an electric mixer, or by hand with a wooden spoon.
- Sift the flour into the bowl and gently mix it until it is mixed in.
- Using your hands, mix together until a soft dough has formed. Don't overwork the shortbread dough. Once it's come together it's done.
- Press the dough into the baking tin, making sure it is as even as possible.
- Using a knife, gently score the shortbread into biscuit size pieces. Using a fork poke holes in the shortbread.
- Bake in preheated oven for around 15-20 minutes, don’t let the biscuits brown.
- Take the shortbread biscuits out of the oven and cut them again where you marked out.
- Leave the biscuits to cool before removing them from the tin.
- In 20 second bursts in the microwave, melt the 100g white chocolate. When melted add in the optional 1 tablespoon of vegetable oil. This will help loosen the chocolate and make dipping easier.
- Dip the shortbread pieces into the chocolate or smear it on with a spoon. Allow the chocolate to set and serve. Add sprinkles to make them extra special.
Video
Notes
- The shortbread fingers look gorgeous just dipped in chocolate but if you have some sprinkles then I would recommend adding them too.
- Perfect for afternoon tea and is great for kids to make.
- White chocolate shortbread is really good way edible gift you can give to friends and family.
- I prefer dipping my shortbread into white chocolate than adding it to the dough but you can do either or even both. I love how the thick chocolate when dipped tastes on the classic shortbread.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I am unable to resist shortbread. It’s my favourite biscuit. Luckily I’ve just recently pulled a batch out of the oven, so I don’t need to feel left out. Lovely idea to dip them in white chocolate.
I agree. I really cant say no if it’s in front of me.
So delicious and addictive!
Thank you Cat x
Oooohhhhh…. White Chocolate AND Shortbread? Now you’re talking! I’m all yours
haha glad to find another person with such good taste!
i love shortbreads! it’s my vice until this white chocolate version came along.. OBSESSED
Yay! Glad to hear it.
I love white chocolate and shortbread – so I’m obviously sold. Lovely recipe, thanks for posting.
You are welcome. I love white chocolate so much.
I’m a big fan of shortbread and I like how the sharpness of the lemon works with the white chocolate.
I agree. It’s a match made in heaven.
I am not a huge baker but these are delicious! I have never had lemon with white chocolate before, it’s a surprisingly good combination and I’ll be making these again.
It really is. Welcome to the lemon and white chocolate appreciation club.
Shortbread has to be my all time favourite biscuit. Dipping it in chocolate like that takes it to the next level – great idea.