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a white plate of chocolate dipped shortbread biscuits on top of a grey marble table with a dark linen underneath the plate

Chocolate Dipped Shortbread with Hazelnuts

These dark chocolate dipped shortbread biscuits topped with roasted hazelnuts are crumbly, buttery, crispy, and naturally sweetened with honey.

Category Cookies
Cuisine British
Keyword chocolate covered shortbread, chocolate dipped biscuits, chocolate dipped shortbread, chocolate dipped shortbread biscuits, chocolate shortbread
Prep Time 20 minutes
Cook Time 10 minutes
Chill 45 minutes
Total Time 1 hour 15 minutes
Serves 18 biscuits
Author Amanda | Naturally Sweet Kitchen


  • 125 g plain flour
  • ¼ tsp fine sea salt
  • 100 g unsalted butter, room temperature
  • 50 g unpasteurised honey
  • 100 g dark chocolate, melted
  • 30 g roasted hazelnuts, finely chopped


  1. In a small bowl, whisk together the flour and salt. Set aside.
  2. Add the butter and honey to a medium bowl and beat with a hand mixer until pale and fluffy.
  3. Add the dry ingredients to the creamed butter and honey and pulse to combine until the mixture just comes together. It should resemble rough breadcrumbs; do not overmix.
  4. Bring the dough together in the bowl using floured hands and then tip it out onto a lightly floured surface. Gently knead the dough just until it comes together and then pack it into a disc shape. Wrap the disc in parchment paper or cling film and refrigerate for 30 minutes.
  5. Flour a work surface and rolling pin and then roll the dough out to a 3.5mm thickness (about the thickness of a pound coin). Chomp out biscuits using a cutter and place them on a baking sheet lined with a silicone mat or non-stick paper. They do not have to be very far apart as these biscuits don’t spread much in the oven. Place the baking tray of biscuits in the fridge and chill for 15 minutes.

  6. While the biscuits chill, preheat the oven to 180ºC (350ºF). Once chilled, bake the biscuits for 8-11 minutes or until slightly golden. Remove them from the oven and allow them to cool on the tray for 5 minutes then place them on a wire rack to finish cooling completely.
  7. Once the biscuits are cooled, dip each one into the melted chocolate and allow any excess chocolate to drizzle off. Sprinkle the chocolate coated halves with the chopped hazelnuts. Allow the chocolate to harden before serving (about 12 hours at room temperature or 30 minutes in the fridge).


These biscuits will keep sealed in an airtight container at room temperature for up to 5 days. Do not store with any other baked goods or they will soften.