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Chocolate Dipped Walnut Shortbread (vegan)
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Chocolate Dipped Walnut Shortbread

These Chocolate Dipped Walnut Shortbread cookies are the perfect sweet treat. Serve alongside a cup of coffee for an afternoon snack.
Prep Time15 mins
Cook Time20 mins
Chilling time40 mins
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: French
Keyword: baking powder, icing sgar, non-dairy butter, plain flour, walnut



  • Pre-heat your oven to 160°C/140°C fan/Gas 3.
  • If your walnuts are not already toasted, simply place them in a dry saucepan (e.g. no oil) and heat for 2-3 minutes until they start to darken and release their nutty aroma.
  • Put the toasted walnuts into a blender and blitz on high until they have formed a powder.
  • In a small bowl, cream together the butter and the icing sugar.
  • Stir in the toasted walnuts followed by the flour and baking powder.
  • Mix until the ingredients are all well incorporated and a stiff dough has formed.
  • Wrap the ball of dough in cling film and chill in the fridge for 15-30 minutes or until it is firm enough to roll out.
  • Roll the dough out on to a lightly floured surface until between 0.5 and 1cm thick.
  • Cut out your biscuits using a cookie cutter of your choosing and place on to a baking sheet.
  • Place the baking sheet back in the fridge to cool for another 10 minutes (or in the freezer for 5 minutes)
  • Once chilled, bake for 20 minutes or until they are just turning golden.
  • Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, melt your chocolate gently either in the microwave for 15 second intervals, and stirring each time or over a bain marie.
  • Dip the biscuits in the chocolate and decorate with gold leaf or sprinkles if you wish.