Half chocolate dipped shortbread biscuits

Butter biscuits with chocolate. Image: Marele van Zyl

Half choc dipped shortbread: Calling everyone with a sweet tooth

This recipe is for the chronic sweet tooth. It’s buttery, crunchy and dipped in rich chocolate.

Half chocolate dipped shortbread biscuits

Butter biscuits with chocolate. Image: Marele van Zyl

If you love a sweet treat, this half choc dipped shortbread recipe is for you. These cookies are buttery, crunchy and dipped in rich chocolate. The ultimate treat for the chronic sweet tooth.

With the new year starting off in a rush, it is good to have a quick snack handy. If you feel your energy levels sagging, you can take out one of these half choc dipped shortbread cookies and you will be energised again.

Baking these delights will not even take 30 minutes of your time. If you love to do something extra, dip the shortbread cookies in melted chocolate. However, you can also enjoy these shortbread cookies without anything extra. They are tasty whichever way you decide to enjoy them.

If you have little ones in your home, why not decorate the shortbread with some colourful sprinkles? You can also add some coconut or sugar balls. Let us know in the comments of this recipe if you have tried out our delicious half choc dipped shortbread cookies recipe.

Half choc dipped shortbread recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 75 g 75 icing sugar

  • 210 g 210 flour

  • 2 teaspoons 2 of vanilla powder (or a little vanilla extract)

  • 30 g 30 egg white (about 1 egg)

  • 1 pinch 1 of salt

  • 190 g 190 soft butter

  • 200 g 200 of dark or milk or white chocolate as you wish


  • Preheat the oven to 180°C.
  • Work the butter with a spatula or with the food processor sheet. The butter must be very creamy.
  • Add the icing sugar, salt and vanilla. Mix to have a creamy preparation. Scrape the edges.
  • Incorporate the egg white then mix.
  • Add the flour and mix one last time.
  • A very compact paste is obtained. This is normal. Put the mixture in a piping bag. It will be easier to choose a bag with a large nozzle. Once in the piping bag, warm the dough with your hands (the butter will soften a little) otherwise it will hardly come out of the piping bag.
  • Arrange the shortbread on a baking paper and a baking sheet. (or another shape according to your desires!)
  • Bake for about 12 minutes at 180°C. Be careful, monitor the cooking and adapt it according to your oven. Remove them when they start to brown.
  • Leave to cool on a rack, the shortbread will harden as it cools.
  • They can be eaten plain or even coat half of the cookies with melted chocolate.


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