Festive White Chocolate Dipped Shortbread: Perfect for Christmas Goodies!

I’ve just finished baking and decorating these shortbread shapes to have on hand for Christmas Day, mainly for my little grand-nephew. I’m sure he’ll enjoy them, though probably not on the day itself—there will be plenty of other treats around. Instead, I’m thinking he’ll take them home in a cellophane bag to nibble on long after the day is over. I have to say, they turned out looking quite cute.

Tips:

Mixing the Dough: It takes some effort to mix all the ingredients together by hand, so you may wish to consider using the paddle attachment on your mixer to make this job much easier. Otherwise, it’s a fun activity to pass around the family and let everyone have a mix!
Methods: I use both methods and the results are much the same, so feel free to choose what works best for you.
🚫 No Milk or Water: Don’t be tempted to add milk or water. Just persevere, and it will come together. Then pile it onto a floured surface and lightly knead and press together.
Shortbread Thickness: Be sure to make the shortbread thick and chunky so that you get to savour the full crunch in a perfect mouthful. Yum!

Tried and Tested

I used my usual shortbread recipe from Auntie Betty, which you can find further in this post jump here and also on the blog here. It’s easy enough—just remember to roll the dough a little thicker than you might for regular shortbread. Try to get as many shapes out of it as you can, then gently knead and re-roll the dough until it’s all used up. Since these shapes are smaller than the typical squares I usually make, I reduced the baking time by 5-10 minutes.

I also managed to find a small gingerbread cookie cutter at Looksharp, which I think is the perfect size for little hands.

Dipping the shortbread in melted white chocolate is easy and adds a lovely touch. Simply melt the white chocolate gently in a heatproof bowl over simmering water or in the microwave, stirring every 20 seconds until smooth. If it gets a bit lumpy add a teaspoon of vegetable oil, I used coconut. Once melted, dip each shortbread shape quarter to halfway into the chocolate, allowing any excess to drip off. Place the dipped cookies on a sheet of baking paper and let the chocolate set. For an extra festive touch, you can sprinkle some 100s and 1000s, edible glitter or crushed candy canes on top before the chocolate hardens.

Let me know if you think these might be a good idea for your own Christmas treats, or if you decide to give them a try!

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Ha, I forgot to prick one with a fork! Can you spot it?

For best results, store your white chocolate dipped shortbread in an airtight container. They’ll stay fresh for about a week at room temperature, or you can pop them in the fridge if you want them to last a bit longer. If you want to keep them for even longer, they freeze well too—just be sure to layer them with baking paper to prevent sticking. When you’re ready to enjoy them, simply sit at room temperature for a few minutes.

Recipe

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Shortbread Biscuits

Servings: 24-30
Prep Time: 10mins
Cook Time: 30mins
Difficulty: easy
Rating: ★★★★★
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These deliciously buttery shortbread biscuits are melt-in-your-mouth perfection, perfect for the holiday season or any time you want to treat yourself!

Recipe Credit: A beloved recipe from my Auntie Betty, with a little twist from me—I added the white chocolate dip!

Ingredients

275g butter, softened
3/4 cup caster sugar
2 cup plain flour
1 cup cornflour
1/2 tsp baking powder
Pinch of salt

Directions

Preheat the oven: Preheat oven to 150°C.
Cream the butter and sugar: Cream the butter and sugar together well until light and fluffy.
Add dry ingredients: Gradually add the sifted plain flour, cornflour, baking powder, and salt to the mixture.
Knead if necessary: If the mixture becomes too stiff to mix, tip it onto a floured board and knead lightly until smooth.
Roll out the dough: Roll out the dough to about 1/4 – 1/2 inch thick.
Shape and prick: Cut the dough into squares or rectangles, then prick two or three lines with a fork.
Bake: Bake at 150°C for 30 minutes, or until lightly golden.
Cool and store: Cool the shortbread on the tray before transferring to a storage container.