Double-dipped shortbread cookies on a wire rack

Double-dipped shortbread cookies

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(5 ratings)

Prep: 20 mins Cook: 30 mins


Makes 15

What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends

Nutrition and extra info

  • unbaked
  • Vegetarian

Nutrition: Per serving

  • kcal224
  • fat13g
  • saturates8g
  • carbs23g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 200g salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g icing sugar
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tbsp milk, plus extra if needed



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 50g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Heat the oven to 180C/160C fan/gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).

  2. Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don’t worry if there’s a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don’t stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.

  3. Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

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Comments, questions and tips

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21st Jan, 2020
The cookies didn't hold their shape (I had to warm the dough up in the piping bag to get it through the nozzle) but they're so lovely. I wouldn't bother piping next time, just roll into balls. Also used dark choc on just one side of the cookies and they were demolished!
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