Do you like to eat cookies for breakfast? Make these simple and delicious chocolate dipped shortbread cookies. Serve with latte!
Have fun making these cookies with your children! Bake the cookies for about 15 minutes. Remove from oven, let them cool and dip half each one of the cookies in a delicious cream made with dark chocolate and milk. Allow chocolate to harden completely and serve.
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Egg and butter - Makes the cookies more soft and fluffy.
- Lemon zest - Adds a very nice fresh flavor.
- Self-rising flour - Give consistency and is the base of the dough.
- Granulated sugar - Sweetness and flavor.
- A pinch of salt - Highlights all the other flavors.
- Dark chocolate and milk - For the chocolate cream.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE DIPPED SHORTBREAD COOKIES
Step 1: Beat the sugar and the melted butter until obtain a creamy mixture. Add the egg, lemon zest, a pinch of salt and beat until a creamy and homogeneous mixture. Gradually add the flour and beat until a consistent dough.
Step 2: Cover the bowl with cling film and refrigerate for about 1 hour.
Step 3: Preheat the oven to 150ºC (300ºF). Line a baking tray with parchment paper.
Step 4: Remove the bowl from the fridge. Shape with your hands small portions of the dough. Place them on the baking tray, making sure to leave a little room between each one. Bake for 15 minutes.
Step 5: Turn off the heat and allow the cookies to cool.
Step 6: Place the chocolate broken into small pieces in a small bowl. Heat the milk in the microwave and pour hot over the chocolate. Wait 2 to 3 minutes and stir with a fork until you get a very creamy mixture.
Step 7: Dip half of the cookie through chocolate and transfer to parchment paper.
TIPS FOR CHOCOLATE DIPPED SHORTBREAD COOKIES
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cookies, resulting in even cooking.
2. When placing the cookies on the parchment paper, leave some distance between them so they don't stick to each other when they start baking.
3. Never open the oven door while cookies are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cookies sinks increases.
4. Turn off the oven and leave the cookies in the oven for another 5 minutes.
5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock.
YOU MAY ALSO LIKE
- Homemade lemon cookies
- Cinnamon lemon cookies
- Simple cinnamon cookies
- Chocolate cookies
- Olive oil biscuits
- Christmas cookies
- Butter cookies
- Chocolate peppermint dipped shortbread cookies from The Recipe Critic
- Salted chocolate pistachio shortbread from Sally's baking addiction
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Chocolate dipped shortbread cookies
Do you like to eat cookies for breakfast? Make these simple and delicious chocolate dipped shortbread cookies. Serve with latte!
5.00 from 1 reviews
- 1 medium egg
- Zest of one lemon
- 225 grams (1 2/3 cups) self-rising flour
- 150 grams (2/3 cup) granulated sugar
- 125 grams (1/2 cup) melted butter
- A pinch of salt
- 100 grams (3 1/2 ounces) dark chocolate
- 100 ml milk
- In an electric mixer, beat on medium speed the sugar and the melted butter until obtain a creamy mixture. Add the egg, lemon zest, a pinch of salt and beat until a creamy and homogeneous mixture. Gradually add the flour and beat until a consistent dough.
- Cover the bowl with cling film and refrigerate for about 1 hour.
- Preheat the oven to 150ºC (300ºF). Line a baking tray with parchment paper.
- Remove the bowl from the fridge. Shape with your hands small portions of the dough. Place them on the baking tray, making sure to leave a little room between each one. Bake for 15 minutes (the time depends on the oven).
- Turn off the heat and allow the cookies to cool.
- Place the chocolate broken into small pieces in a small bowl. Heat the milk in the microwave and pour hot over the chocolate. Wait 2 to 3 minutes and stir with a fork until you get a very creamy mixture.
- Dip half of the cookie through chocolate and transfer to parchment paper. Allow chocolate to harden completely before transferring to a plate.
Ingredients
Directions
2 Comments
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Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
These are delicious. They will be a staple in my home. I remember the delicate lemon and sweet tastes growing up in a Portuguese family. Thank you so much for helping me find this enjoyable time. I used coconut sugar and a bit of coconut oil with the butter.
Thank you so much Lori!