Chocolate-dipped lemon shortbread




Prep Time


Cook Time

Lemon adds a lovely flavour to these crisp shortbread biscuits. You can make them whatever shape you like.



For the chocolate dipped lemon shortbread

  • 225g butter — diced
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 1¾ cups flour
  • 120g chocolate


For the chocolate dipped lemon shortbread

  • Cream the butter, sugar and salt until light and fluffy.
  • Beat in the vanilla and lemon zest.
  • Mix in the flour until well combined.
  • On a lightly floured surface, roll out the dough to a thickness of 5mm. Cut the dough into your preferred shapes.
  • Line 2 baking trays with baking paper and transfer the shortbread to the trays. Refrigerate for 30 minutes.
  • Preheat the oven to 175°C (160°C fan bake).
  • Bake the shortbread for 13–16 minutes. Leave to cool on the trays for 15 minutes then transfer to a wire rack.
  • Break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  • Dip each shortbread biscuit partway into the chocolate, then place back on the lined trays. Refrigerate until set.