One of my favorite sweets of all time is a Walkers Shortbread cookie, especially when it’s paired with a cup of tea. When I was younger I went to an Irish dance competition in Scotland and I loved that every hotel I stayed at had a Walkers shortbread cookie on my pillow when I arrived. If I bought this delicacy every single time I crave it I’d probably go broke, so this winter I decided to make my own with a chocolatey twist. You only need three ingredients to make the shortbread and a bag of chocolate chips. Ready to get started?
Check out how to make these tasty treats after the jump…
Follow Jacinda’s Shortbread Cookies recipe for the basic shortbread cookies.
Once you’ve rolled out your dough you can either score the dough lightly and cut them into bars after cooking, or you can cut the dough and place the cookies directly on the cookie sheet. As you can see, I cut them before. Prick the dough with a fork to help them cook evenly.
After the cookies are done let them cool.
Use a double broiler to melt a bag of chocolate chips, or make one of your own like I did for my Teacup Candles.
Dip the cookies into the chocolate and place them on a piece of parchment paper until the chocolate hardens. Sprinkle with extra sugar if you’d like.
Now it’s time to eat and enjoy!