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When you come to dipping the shortbread, start with 100g dark chocolate. You’ll only use about 50g of this but if you start with just 50g you won’t have the depth of chocolate needed for a good dip. To melt, I blast the chocolate for one minute in the microwave and then additional 10 second blasts until the chocolate is glossy and completely melted. I use a small bowl or even a mug, so that the melted chocolate has sufficient depth. Alternatively, use a small saucepan with an inch of simmering water heating a glass bowl with the chocolate in it instead.


Greaseproof or baking paper


  1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
  2. Soften the butter in a medium mixing bowl with the back of a wooden spoon or electric whisk.
  3. Beat in the caster sugar and then sift the flour in and add the ground almonds.
  4. Mix well.
  5. Dust a board with 1 tbsp caster sugar.
  6. Pick the dough up with your hands bringing it together into a lump. On the board roll it out to a thickness of 6mm/1/4″.
  7. Using a 48 mm / 1 7/8 ” cutter cut out discs of dough.
  8. Lay the discs on a baking sheet. They will expand during cooking so space them out.
  9. Put into the preheated oven for 12 – 15 minutes until lightly browned just around the edges.
  10. Remove from the oven and sprinkle with caster sugar. Leave to cool a little and harden on the baking sheet for 10 minutes. Continue cooling on a cooling rack. Lay out some greaseproof paper.
  11. Melt the chocolate in a small bowl or mug in the microwave. Start with 1 minute and then do 10 seconds blasts until the chocolate is glossy and completely melted. Dip each shortbread in the chocolate and then lay on the paper. Scatter a few stars over each biscuits. Once the chocolate is set they are ready to serve.
  12. They will last in an air tight container for three to four days.