INGREDIENTS(Makes 12 biscuits )
For the shortbread
- 300g plain flour
- 200g unsalted butter
- 100g golden caster sugar
- 1 tsp mixed sweet spice
- A few drops cold water
For the decoration
- 200g white, dark or milk chocolate
- Crystallised ginger, cacao nibs, dried rose petals, goji berries
- Biscuit cutters of your choice
This chocolate dipped easter shortbread biscuits recipe is simple to follow and brilliant for children to get involved rolling, shaping, cutting and dipping. We have made seasonal egg and bunny shaped biscuits, but you can use any cookie cutter or let your children make shapes of their own. Delicious dipped into melted organic chocolate.
METHODDIFFICULTY: Easy 1 HR
To make the shortbread simply place the flour, butter and sugar in the bowl of a food processor. Whizz briefly, adding a few drops of cold water, until the dough just comes together. Turn out of the bowl and knead very lightly to an even dough. Shape into a thick disc, cover and chill for at least 30 minutes.
Dust your worktop with a little flour and roll out the dough to 1⁄2cm thick. Use your cutters to cut out biscuits, placing them on a lined baking tray with plenty of space between each. Lightly knead any leftover dough together and roll out to shape more biscuits. Chill for 30 minutes before baking.
Preheat the oven to 160oC and bake the biscuits for 15 minutes or until they are just set and have turned a light golden colour. Carefully transfer to a cooling rack.
Break up the chocolate of your choice and place in a glass bowl set over a pan of simmering water until melted. Chop up the ginger, cacao nibs or goji berries, if using.
Once the biscuits are cool, simply dip into the chocolate or use a teaspoon to drizzle the chocolate over each one. Place back onto the cooling rack and sprinkle with your chosen decorations.