Chocolate coated Shortbread Cookies by Ina Garten

Modified from:


  • 340g unsalted butter, left to room temperature
  • 3/4 cup of sugar (plus extra fro sprinkling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla paste
  • 3 & 1/2 cups plain flour
  • 1/4 tsp salt
  • 200g good chocolate, finely chopped


  1. Mix butter & sugar till just combined. Add vanilla extract and paste.
  2. In a large bowl, sift in flour and salt. Add into butter mixture.
  3. Mix on low speed until dough starts to come together.
  4. Line table top with long piece of parchment paper. Fold parchment paper over dough so that dough is covered top and bottom. Roll dough into a disc shape with 1/2″ thickness and freeze for 30 minutes.
  5. Cut using cookie cutters. Place on parchment paper lined tray and sprinkle with sugar, if desired. Pre-heat oven at 170°c.
  6. Freeze for another 30 minutes and immediately transfer to oven to bake. 
  7. Bake for 20-25 minutes til ledges begin to brown and middle starts to harden. Allow to cool to room temperature. 
  8. Using Bain Marie, melt chocolate. 
  9. Dip cookie in chocolate. Place on parchment to cool till chocolate hardens. 


  • Thumbprint jam
  • Sticks form
  • Heart shape etc
  • Sprinkles
  • Chocolate coated etc.
This entry was published on May 17, 2017 at 8:46 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: