Ina Garten Chocolate Dipped Shortbread is made with butter, sugar, vanilla extract, all-purpose flour, salt, and semisweet chocolate. This easy Chocolate Dipped Shortbread recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 24 people.
? Why You’ll Love This Chocolate Dipped Shortbread Recipe:
- Rich Flavor: The buttery shortbread paired with high-quality chocolate offers a deliciously rich and satisfying taste.
- Perfect Texture: These Shortbread have a tender, crumbly texture that melts in your mouth.
- Simple Ingredients: The recipe uses basic pantry staples, making it easy and convenient to prepare.
- Elegant Presentation: Dipping the shortbread in chocolate gives the Shortbread a sophisticated and appealing look, perfect for gifts or special occasions.
- Versatile Treat: These Shortbread are great for any occasion, whether it’s a holiday, a tea party, or just a sweet treat to enjoy with coffee.
? Ina Garten Chocolate Dipped Shortbread Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces semisweet chocolate, finely chopped
? How To Make Ina Garten Chocolate Dipped Shortbread
- Preheat Oven: Preheat oven to 350°F.
- Mix Butter and Sugar: In an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
- Combine Dry Ingredients: In another bowl, sift together the flour and salt, then add them to the butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape it into a flat disk. Wrap in plastic and chill for 30 minutes.
- Shape and Bake: Roll the dough 1/2-inch thick and cut into 3 by 1-inch fingers. Place the Shortbread on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Melt Chocolate: Melt 3 ounces of the chocolate in a heat-proof bowl set over a pan of simmering water or in the microwave, stirring every 30 seconds until smooth. Add the remaining chocolate and stir until smooth and slightly cooled.
- Dip and Set: Dip half of each Shortbread into the chocolate, allowing the excess to drip off. Place the Shortbread on a parchment-lined baking sheet to set. Store in a tin at room temperature.
? Recipe Tips:
- Chill the Dough: After mixing the dough, make sure to chill it for at least 30 minutes. This helps the Shortbread keep their shape when baking.
- Uniform Thickness: Roll out the dough to an even 1/2-inch thickness. This ensures all Shortbreads bake evenly and have the same texture.
- Prevent Chocolate Bloom: When melting the chocolate, do it slowly and don’t overheat it. Overheated chocolate can develop a white film called bloom when it cools.
- Allow Proper Setting: Let the chocolate-dipped Shortbreads set completely at room temperature before storing them. This ensures the chocolate hardens properly and doesn’t smear.
? What To Serve With Chocolate Dipped Shortbread?
Chocolate Dipped Shortbread goes well with fresh berries, vanilla ice cream, hot coffee, or cold milk. You can also serve it with mixed nuts, whipped cream, sliced fruits, or caramel sauce for a tasty dessert.
? How To Store Leftovers Chocolate Dipped Shortbread?
- Refrigerate: Place Shortbread in an airtight container and refrigerate for up to 1 week.
- Freeze: Store Shortbread in a freezer-safe container for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
FAQ’S:
How Do I Know When The Shortbread Is Done Baking?
The edges should be lightly browned, and the shortbread should feel firm to the touch.
What If My Dough Is Too Crumbly?
If the dough is too crumbly, try adding a teaspoon of water at a time until it holds together.
How Long Does The Shortbread Need To Cool Before Dipping In Chocolate?
Let the shortbread cool to room temperature, which usually takes about 20-30 minutes.
Ina Garten Chocolate Dipped Shortbread Nutrition Fact:
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 190mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 9g
- Includes: 8g
- Protein: 3g
More Ina Garten Recipes:
- Ina Garten Ginger Snap Cookies
- Ina Garten Mexican Wedding Cookies
- Ina Garten Cowboy Cookies
- Ina Garten Ginger Shortbread
Ina Garten Chocolate Dipped Shortbread
Description
Ina Garten Chocolate Dipped Shortbread is made with butter, sugar, vanilla extract, all-purpose flour, salt, and semisweet chocolate. This easy Chocolate Dipped Shortbread recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Mix Butter and Sugar: In an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
- Combine Dry Ingredients: In another bowl, sift together the flour and salt, then add them to the butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape it into a flat disk. Wrap in plastic and chill for 30 minutes.
- Shape and Bake: Roll the dough 1/2-inch thick and cut into 3 by 1-inch fingers. Place the Shortbread on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Melt Chocolate: Melt 3 ounces of the chocolate in a heat-proof bowl set over a pan of simmering water or in the microwave, stirring every 30 seconds until smooth. Add the remaining chocolate and stir until smooth and slightly cooled.
- Dip and Set: Dip half of each Shortbread into the chocolate, allowing the excess to drip off. Place the Shortbread on a parchment-lined baking sheet to set. Store in a tin at room temperature.
Notes
- Chill the Dough: After mixing the dough, make sure to chill it for at least 30 minutes. This helps the Shortbread keep their shape when baking.
- Uniform Thickness: Roll out the dough to an even 1/2-inch thickness. This ensures all Shortbreads bake evenly and have the same texture.
- Prevent Chocolate Bloom: When melting the chocolate, do it slowly and don’t overheat it. Overheated chocolate can develop a white film called bloom when it cools.
- Allow Proper Setting: Let the chocolate-dipped Shortbreads set completely at room temperature before storing them. This ensures the chocolate hardens properly and doesn’t smear.
Ina Garten Chocolate Dipped Shortbread, Barefoot Contessa Chocolate Dipped Shortbread