Milk Chocolate Shortbread Rounds
Indulge in the buttery, melty magic of Milk Chocolate Shortbread Rounds, a timeless treat that combines the rich flavors of homemade shortbread with the luxurious sweetness of milk chocolate. These elegant cookies feature a tender, crumbly texture achieved by creaming unsalted butter and powdered sugar to perfection, while the addition of vanilla and a touch of salt enhances their classic flavor profile. Each round is lovingly dipped in smooth, melted milk chocolate for a luscious finish, with the option to elevate them further by adding festive sprinkles or a sprinkle of sea salt. Ideal for holiday gatherings, tea parties, or simply satisfying your sweet tooth, these shortbread cookies are as visually appealing as they are delicious. Quick to prepare, with minimal ingredients and a make-ahead dough that’s easy to slice and bake, these cookies promise to impress your family and guests alike. Pair them with a warm beverage for a cozy treat or package them as gifts for a homemade delight everyone will adore.
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Ingredients
- 227 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoon Salt
- 200 grams Milk chocolate chips or chopped milk chocolate
- 0 N/A Optional: Sprinkles or sea salt for decoration
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Step 6
Divide the dough into two portions. Roll each portion into a log shape approximately 4 cm (1.5 inches) in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Step 7
Once chilled, remove the dough logs from the refrigerator and slice them into 1 cm (0.4 inches) thick rounds using a sharp knife.
Step 8
Place the rounds on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
Step 9
Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Remove from the oven and let the shortbread rounds cool completely on the baking sheets.
Step 10
While the cookies cool, melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between, until smooth.
Step 11
Dip half of each cooled shortbread round into the melted milk chocolate, letting any excess drip off, and place them back on the parchment paper.
Step 12
If desired, decorate the chocolate-dipped side with sprinkles or a light sprinkle of sea salt while the chocolate is still wet.
Step 13
Let the chocolate set at room temperature or place the cookies in the refrigerator for 10-15 minutes to speed up the process.
Step 14
Serve the Milk Chocolate Shortbread Rounds with a cup of tea, coffee, or a glass of milk. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 799.2 grams (799.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4088 |
| Total Fat 257.20g | 330% |
| Saturated Fat 147.30g | 737% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 529mg | 176% |
| Sodium 1355mg | 59% |
| Total Carbohydrate 436.80g | 159% |
| Dietary Fiber 13.70g | 49% |
| Total Sugars 223.10g | |
| Protein 41.80g | 84% |
| Vitamin D 0IU | 0% |
| Calcium 352mg | 27% |
| Iron 15mg | 82% |
| Potassium 872mg | 19% |
Source of Calories