Chocolate-dipped shortbread biscuits

These crumbly, buttery, chocolate-dipped shortbread biscuits are a vegan variation of the hugely popular, classic Scottish shortbread recipe. There’s no compromise on taste here! They’re every bit as delicious as their non-vegan counterparts, and no one will ever guess they’re vegan unless you tell them. These festive chocolate-dipped shortbread biscuits are perfect for the holiday season. Shortbread biscuits are always a big favourite and they make wonderful gifts, too. Everyone loves a packet of homemade shortbread biscuits at Christmastime, whether they are chocolate-dipped or plain!

Shortbread biscuits are among the simplest to make, so simple even children can make them! Growing up in England, I used to make them regularly. Shortbread biscuits originate in Scotland and are usually plain. The traditional recipe is made with just three ingredients: flour, sugar, and (vegan) butter. Don’t trust anyone who tells you otherwise! Oh, and a pinch of salt, especially if you are using unsalted butter. I actually lived in Scotland for a while, so I do know what I’m talking about, haha.

The dough comes together in minutes without kneading. You don’t even have to leave the dough to rest; you can usually just roll it straight out. Decorating the cookies is actually far easier than it looks. For the less experienced, I’ve included step-by-step, fail-proof instructions on how to make a vegan shortbread biscuit assortment like the ones in the photo below, as well as an FAQ section and all the tips and tricks you need to turn out perfect chocolate-dipped shortbread biscuits every time.

How to make vegan chocolate-dipped shortbread biscuits

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the bottom of the page. I doubled the quantities to get the biscuits you can see in the photos on this page.

Flour

Use plain, all-purpose flour to make shortbread. For those in the UK, make sure you don’t use self-raising flour.

Vegan butter

You’ll need a vegan butter that closely resembles dairy butter for this recipe – the kind that is sold in a packet as opposed to a tub. Vegan butter in a block is firmer than the spreadable type in a tub. Margarine is also not suitable for the same reason – it’s too soft, and the shortbread won’t hold its shape in the oven. I use Naturlì Vegan Block, Violife, or Flora (not the old type of Flora margarine in a tub – they’ve made a new block type, which is sold in a yellow and red packet). Some vegan butter is salted, and some isn’t. You can use either.

Sugar

The crunch in shortbread is partly thanks to the type of sugar used. Traditionally, they are made with granulated white sugar. Castor (caster sugar) is more finely ground and won’t give you the crunch we’re looking for here. Icing (superfine) sugar is not an option, either, for the same reason.

Granulated demerara sugar and cane sugar are arguably healthier than refined white sugar. Demerara sugar, in particular, has larger crystals and a pleasant toffee-caramel flavour. Darker sugar might make the cookies a shade darker, but I don’t see a problem with that. Demerara sugar is actually quite light-coloured. For the batch of shortbread you can see in the photos on this page, I used a vegan brand of granulated white sugar. If you’re a new vegan, be warned that bone char is often used in the refining process of white sugar.

Salt

You can omit the salt if you are using ready-salted butter.

I add a pinch of salt because, in Europe, butter is usually unsalted. In Scotland, many bakers use unsalted butter and add the salt themselves so that they can better regulate the amount, but also because the grains of salt add to the unique texture and flavour of the shortbread.

I prefer unrefined, grey Atlantic sea salt to common table salt for two main reasons. Firstly, it has larger crystals than table salt. They won’t dissolve in the shortbread mixture, meaning you’ll get delightful little explosions of salty flavour and crunch, which is a characteristic of traditional Scottish shortbread. Secondly, Atlantic sea salt hasn’t been refined so it will still have its naturally occurring minerals. Read more about the health benefits of unrefined sea salt here.

Dark chocolate

I recommend you use high-quality dark chocolate for dipping the shortbread. Dark chocolate with a cacao content of 70% or higher is usually vegan. Check the label to be sure. Avoid really high percentages of cacao, like 85% or 90%, because it might not melt as smoothly. I use Lindt Excellence 70% cacao.

Chopped hazelnuts for decoration (optional)

Toasted hazelnuts are the perfect pairing for dark chocolate, adding extra crunch and a rich, nutty flavour. Raw hazelnuts work well, too, but they’ll be less crunchy and they’ll lack the toasted taste. If you’d like to toast your own, simply place raw hazelnuts in a dry pan over medium heat and toss them for about 5–7 minutes until they’re evenly toasted. You can also substitute the hazelnuts with other nuts, depending on your preference.

Orange zest for decoration (optional)

Be sure to choose organic or untreated oranges with edible peel, as some non-organic oranges are treated after harvest with preservatives or waxes to extend their shelf life. Always check the label to make sure the peel is safe for consumption.

How to make chocolate-dipped shortbread biscuits

Instructions

Making these vegan shortbread biscuits couldn’t be easier! Just follow the steps below or jump to the recipe card at the end of this page for step-by-step instructions with photos.

How to make shortbread biscuit dough

• Place the flour and sugar in a large bowl. Take the vegan butter (cold, straight from the fridge) and add it to the bowl. Cut it into cubes. You can do this directly in the bowl with the flour and sugar.
• Using your fingertips, rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs.
• Work the mixture into a smooth dough with your hands without kneading it. Work swiftly so that the butter doesn’t become too warm and the dough too soft. Shape the dough into a ball. Wrap it in cling film, flatten it with the palm of your hand into a disc to facilitate rolling out afterwards, and leave it to rest in the fridge for 20-30 minutes. If you’re in a hurry and the dough is firm enough, you can roll it out immediately.
• Preheat the oven to 180 °C.

Roll out the dough

• Sprinkle a clean worktop and rolling pin with flour. Roll out the shortbread dough to a thickness of 0,8 – 1,0 cm, sprinkling more flour as necessary to prevent the dough from sticking to the rolling pin and worktop.
• Cut out the biscuits with a biscuit cutter and lay them on an oven tray lined with parchment paper. Leave a space of approximately 1 cm between each biscuit – they don’t spread much in the oven. I used a round cutter, but you can make the biscuits any shape you want.
• Gather up the leftover dough – I usually add chocolate drops or chips to this batch – and roll it out again. Cut out more biscuits, and repeat until you’ve finished all the dough.
• Use a toothpick or a fork to create the classic holes typical of shortbread. Simply poke shallow, evenly-spaced holes wherever you want before baking.

bake the shortbread biscuits

• Bake the shortbread in the centre of the oven at 180 °C for 13 – 14 minutes. The biscuits are done when they start to brown around the edges. The rest of the biscuit should be pale. Check on them after 10 – 12 minutes because ovens can vary a lot.
• When done, remove them from the oven but leave them on the oven tray until they’ve cooled down. They’ll be soft when they come out of the oven – that’s how they should be. They firm up as they cool down.

How to melt chocolate for dipping shortbread biscuits

• Break the dark chocolate into small, even pieces. This will help it melt more consistently.
• Fill a saucepan with about an inch or two of water and place a heatproof bowl over it (the bowl shouldn’t touch the water). Bring the water to a gentle simmer. Place the chocolate in the bowl and let it melt slowly, stirring occasionally until smooth.
• Alternatively, you could use the microwave. Place the chocolate in a microwave-safe bowl and microwave in 15-20 second intervals. Stir between each interval to prevent overheating, which can cause the chocolate to seize (turn thick and grainy).
• Temper the chocolate for extra shine. Melt approximately 2/3 of the chocolate using one of the methods above, then remove from the heat and stir in the remaining 1/3 until fully melted. This brings the chocolate to a workable temperature and gives it a glossy finish.

Decorate the shortbread

• Dip the shortbread while the chocolate is still warm. If you wait too long to start dipping after melting your chocolate, the chocolate will start to harden and may seize. It’s best to melt it just before you want to dip the shortbread.
• Dip and hold the shortbread over the bowl of melted chocolate and let any excess chocolate drip off before placing it on parchment paper to set. That way, you won’t have a pool of hardened chocolate under your shortbread cookies once they cool.
• Sprinkle the chopped hazelnuts over the chocolate while it is still warm. Once the chocolate has set, the hazelnuts will no longer stick to the chocolate.
• The same applies to the orange zest. Add it before the chocolate sets. I also added a few granules of granulated demerara sugar because it looks very pretty, and its sweetness balances out the bitterness of the orange zest perfectly.
• To drizzle chocolate over the cookies, simply dip a spoon in the melted chocolate and hold it over the cookies, moving the spoon back and forth to create a decorative pattern.
• Let the chocolate harden at room temperature so that it retains its shine and colour.

How to store chocolate-dipped shortbread biscuits

Store your chocolate-dipped shortbread biscuits in an airtight container or biscuit tin with a sheet of parchment paper between layers to prevent the biscuits from sticking together.

Store them in a cool, dry place. Avoid any areas which get direct sunlight or are close to heat sources like radiators, etc. Heat can cause chocolate to soften or bloom (a whitish coating that forms when fat or sugar crystals rise to the surface). Ideally, store them at around 15-20°C (59-68°F).

You can refrigerate them if your environment is warm. If doing so, keep them in an airtight container to prevent moisture from coming into contact with the biscuits, which will alter their texture. Let them come to room temperature before serving.

If properly stored, your chocolate-dipped shortbread biscuits will last a week or two at room temperature and 2 – 3 weeks in the fridge or in a cool, dry place.

Can you freeze chocolate-dipped shortbread biscuits?

Yes, it is possible to freeze these chocolate-dipped shortbread biscuits if you use the right practices. It’s important to allow the chocolate to set hard before freezing. The container you freeze them in must be airtight. Chocolate-dipped shortbread biscuits should be frozen in layers with sheets of parchment paper between each layer so they don’t stick together. They can last up to 2-3 months frozen. When ready to eat, thaw in the refrigerator and then bring to room temperature to prevent condensation on the chocolate.

I’m sure you’ll love this recipe for homemade vegan chocolate-dipped shortbread biscuits! If you try it and like it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook vegan_hot_stuff. I love seeing your re-creations!

Frequently asked questions

Is there a trick to getting the shortbread texture exactly right?

• Use a kitchen scale to weigh the ingredients. Cup measurements are too imprecise, especially for baked goods.
• Make sure your butter is cold. If it’s too soft, the shortbread will be difficult to roll out, and the biscuits could spread in the oven.
• Don’t overwork the dough. Mix the ingredients until the dough comes together, avoiding any vigorous kneading.
• Don’t use a blender or a food processor. This will activate the gluten in the flour and alter the texture. You’ll get the best results by mixing the ingredients by hand.
• Be careful not to overbake the shortbread. Shortbread biscuits should be pale and just starting to turn golden around the edges.

Why are there little salt grains in some shortbread recipes?

The little grains of salt in some shortbread biscuits come from salt that has been either mixed into the dough or sprinkled on top before baking. Some bakers use unsalted butter, preferring to add the salt separately rather than using ready-salted butter. The grains of salt don’t fully dissolve and give a slight crunch and an occasional burst of salty flavour. This contrasts nicely with the buttery sweetness of the shortbread and enhances the overall flavour and texture.

Can I add flavours like vanilla or almond extract to the dough?

You can add whatever you want, but I wouldn’t recommend adding either of them to shortbread. Shortbread is delicious just as it is! If you like vanilla-flavoured cookies, I’m sure you’ll love Vanillekipferl (Austrian vanilla crescent cookies) and Spitzbuben (German jam sandwich cookies), which are delicately infused with vanilla extract. Looking for vegan almond cookies? Pizzocotti alle mandorle are delicious Sicilian almond cookies with a chewy, melt-in-your-mouth centre and crunchy exterior.

How thick should traditional Scottish shortbread be?

When baked in a traditional square pan, Scottish shortbread is approximately 3/4 inch or 2 cm thick, and it is typically cut into rectangles after it comes out of the oven. When making individual shortbread biscuits, like those in this recipe, it is quite normal to make them thinner (around 1 cm thick).

Is it necessary to chill the shortbread before baking?

If the dough is made with vegan block butter and it is firm enough to roll out, there’s usually no need to refrigerate it.

How long can you keep shortbread dough in the fridge before baking?

You can make your shortbread dough in advance and keep it wrapped in clingfilm in the fridge for up to 3 days before using it.

why do you prick shortbread?

Pricking shortbread with a fork (or docking, as it’s also called) ensures that the steam escapes and the shortbread bakes uniformly without bubbling up. It also creates a decorative pattern which is typically associated with traditional Scottish shortbread.

What if I don’t have a double boiler to melt the chocolate?

If you don’t have a double boiler, you can easily make a similar setup with items you likely already have. Use a heatproof mixing bowl that fits snugly over a saucepan of simmering water. Make sure the bowl doesn’t come into direct contact with the water. Place the bowl over the pot and add the chocolate, broken into even-sized pieces. Stir the chocolate frequently so that it melts evenly. Remove it from the heat once it’s nearly melted, as the residual heat will finish the job. Alternatively, you could use a microwave instead.

Why temper chocolate?

Tempered chocolate has a beautiful glossy sheen, while untempered chocolate can look dull or have streaks in it. It also sets with a firm, satisfying snap when broken, ideal for things like chocolate-dipped biscuits. Tempered chocolate won’t melt or become soft easily, making it perfect for professional-looking confections and coatings, as it gives the final product a smooth, attractive appearance and better texture.

How do you temper chocolate for dipping?

Melt approximately 2/3 of the dark chocolate using a double boiler to about 45°C (113°F). Remove from the heat and stir in the remaining 1/3 until fully melted. Cool the chocolate to 28–30°C (82–86°F). Once the chocolate has cooled, reheat it to around 31–32°C (88–90°F), which is the working temperature.

Can I use different nuts or toppings on the chocolate coating?

Absolutely! Use whatever kind of nuts you like! You could try toasted Brazil nuts, pecans, or pistachio nuts. Instead of orange zest, try lemon zest, for example. Freeze-dried berries are also a great idea because they add a fruity, tangy contrast to the rich dark chocolate. You could also try shredded coconut or flaky sea salt for something a little different.

Can you make chocolate-dipped shortbread biscuits ahead?

Yes, you can make chocolate-dipped shortbread biscuits ahead. Correct storage is important, though. Once decorated, allow them to cool completely. Then, put them in a single layer on a sheet of baking parchment inside a biscuit tin and store them in a cool, dry place. They will keep for two or three weeks in a cool, dry place.

Can you refrigerate chocolate-dipped shortbread biscuits?

Refrigerating biscuits briefly for a few hours in an airtight container can actually improve their texture. It’s a trick that bakers sometimes use. When biscuits or cookies are exposed to cold temperatures, the “thermal shock” solidifies the butter, making the biscuits more compact and creating a more satisfying crunch or snap. However, because of the high level of humidity, biscuits do not store well for longer periods in the fridge unless the container is truly airtight. Otherwise, they will quickly absorb humidity and lose their crunch.

How long do chocolate-dipped shortbread biscuits last?

How long they last depends on how you store them (see notes on different storage options in the main blog post above the recipe card). They’ll last for 2 to 3 weeks if you put them in an airtight biscuit tin and store them in a cool, dry place.

I hope you enjoy this recipe for vegan chocolate-dipped shortbread biscuits! If you do, it would be great if you could give it a star rating and leave a comment below! It helps other readers find my content and posts and ultimately makes my blog more successful! Thanks so much for your support! Deborah xx

Before you go, maybe you’d like to take a look at some other great vegan Christmas cookie recipes…

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