Chocolate Shortbread Fingers are the ultimate buttery treat, crisp on the outside and soft on the inside. With a touch of cocoa, a dip in smooth chocolate, and a sprinkle of crushed pistachios, these chocolate shortbread fingers turn simple comfort into a bakery-worthy indulgence.

They are the kind of treat that can make even the busiest day feel a little more special. They’re elegant enough for gifting, yet easy enough to whip up on a quiet weekend afternoon. Whether you enjoy them with your morning coffee or sneak one (or two) after dinner, these biscuits promise pure chocolatey bliss in every bite.

Why You’ll Love These Chocolate Shortbread Fingers

Let’s be honest, there are many chocolate biscuit recipes out there. But this one stands out for a few delicious reasons:

Perfect texture: Crisp on the outside, soft on the inside.
Double chocolate joy: Cocoa in the dough and a rich chocolate dip. Because one layer of chocolate just isn’t enough.
Beautiful finish: Crushed pistachios add a touch of color and crunch that makes these biscuits look like they belong in a patisserie window.
Fool-proof method: Simple ingredients, no fancy equipment, and a forgiving dough, ideal for beginner bakers.

The Story Behind the Bake

I made these Chocolate Dipped Shortbread Fingers for Diwali, aiming for a festive yet simple treat. Traditional sweets are lovely, but I also wanted something buttery, chocolatey, and easy to share. They quickly became a family favorite, perfect for gifting, tea time, or adding a modern twist to Diwali celebrations.

Ingredients You Will Need

Understanding each ingredient helps you bake with confidence. Every component in this recipe plays a specific, delicious role.

Unsalted Butter: Butter is the soul of shortbread. It provides flavor, richness, and that signature melt-in-the-mouth texture. Using unsalted butter gives you full control over the salt level, perfect for balancing the sweetness and chocolate depth. Always make sure your butter is softened before you start as it will cream more easily and trap air for a lighter texture.

Icing Sugar: Unlike granulated sugar, icing sugar dissolves instantly and gives shortbread its delicate, tender crumb. It also prevents the biscuits from becoming too crunchy. If you’ve ever wondered why bakery shortbread tastes smoother than homemade, this is why.

Cornstarch (Maizena): Cornstarch is the secret to that perfectly soft bite. It lightens the dough by reducing gluten formation, giving the shortbread a smooth, powdery finish instead of a chewy one.

Vegetable Oil (Sunflower Oil): A touch of vegetable oil helps bind the dough while keeping it moist. Butter gives richness, but oil adds flexibility. It prevents the dough from drying out and makes the fingers less prone to cracking after baking.

Vanilla Extract: Vanilla extract brings warmth and depth to the flavor. Even in a chocolate recipe, it enhances the cocoa and rounds out the sweetness.

All-Purpose Flour: Flour gives your shortbread structure. Too much, and you’ll have a tough biscuit. Too little, and they’ll spread. The right balance creates that perfect shortbread consistency, crumbly yet strong enough to hold its shape for dipping.

Cocoa Powder: Cocoa powder transforms the dough from ordinary to indulgent. It not only adds rich chocolate flavor but also gives a gorgeous dark color that contrasts beautifully with the green pistachios. Use good-quality unsweetened cocoa, it makes all the difference.

Nuts (Optional): A handful of chopped nuts – almonds, hazelnuts, or walnuts adds a satisfying crunch and depth. You can skip them, but they create a lovely texture variation that pairs beautifully with the smooth chocolate coating.

Melted Chocolate: Dipping the baked biscuits in chocolate adds that double chocolate layer and it gives a glossy finish.

How to Make Chocolate Shortbread Fingers (Step-by-Step)

Step 1: Preheat and prepare

Start by preheating your oven to 170°C. Line a baking tray with parchment paper or simply use a non-stick baking tray. This ensures your biscuits bake evenly and don’t stick, and it saves you from scrubbing trays later (you’re welcome).

Step 2: Cream the butter and sugar

In a large bowl, beat together softened unsalted butter and icing sugar until the mixture is pale and fluffy. This step traps air and gives your shortbread its light, melt-in-your-mouth texture. Take your time here, good creaming makes all the difference.

Step 3: Add the cornstarch (maizena)

Mix in the cornstarch until fully combined with the butter and sugar mixture. Cornstarch softens the dough, giving your biscuits a delicate, shortbread-like texture. This is the secret to that melt-in-your-mouth crumb.

Step 4: Add Vegetable Oil and Vanilla

Stir in sunflower oil and vanilla extract until smooth. Oil adds extra moisture, while vanilla enhances aroma and depth of flavor.

Step 5: Fold in the flour and cocoa powder

Sift together the flour and cocoa powder, then gently fold them into your butter mixture. You should end up with a soft, smooth dough that holds its shape but isn’t sticky.

Step 6: Shape the dough

Lightly dust your work surface with flour and shape the dough into a rectangle, about 1 cm thick. Use a knife to cut even finger-sized pieces, neat edges bake better and look more professional. Place them carefully on your lined baking tray.

Tip: If you find that the dough is a bit too soft to work with, pop the dough into the fridge for about 10-15 minutes. This step helps the butter firm up again, making it easier to work with and shape.

Step 7: Bake

Bake the biscuits for 12 minutes, or until they’re firm to the touch but not browned. Shortbread shouldn’t turn brown. They’ll continue to firm up slightly as they cool.

Step 8: Cool slightly

Allow the baked fingers to cool for a few minutes, then transfer them gently to a wire rack. They’re delicate while warm, so handle them carefully.

Step 9: Dip in chocolate

Once your biscuits are fully cooled, dip one end of each into melted chocolate. Let the excess drip off for a clean, professional look.

Step 10: Add the finishing touch

While the chocolate is still wet, sprinkle crushed pistachios or any nuts of your choice over the dipped end. This adds a lovely crunch and makes them look stunning.

Step 11: Let them set

Lay your dipped biscuits on parchment paper and leave them at room temperature until the chocolate firms up. If you’re impatient (no judgment here), you can pop them into the fridge for 5 minutes.

Step 12: Serve and enjoy

Once set, arrange your biscuits in a tin or on a platter. Serve them with coffee, tea, or as a treat after dinner. They also make thoughtful homemade gifts if you can resist eating them all first.

Serving & Storage Tips

To store, keep them in an airtight container at room temperature for up to 7 days. You can also freeze the un-dipped biscuits for a month or two. I would however you try to use them

Make It Your Own

The best part about this recipe is how versatile it is.

Try white chocolate and cranberries for a festive twist.
Swap pistachios for toasted coconut for a tropical note.
Add orange zest to the dough for a chocolate-orange version that smells heavenly.

Every biscuit tells a story, and these Rich Chocolate Dipped Shortbread Fingers tell one of comfort, indulgence, and simple joy. They prove that with just a handful of pantry ingredients, you can create something luxurious.

If You Tried This Recipe

If you decide to make these Chocolate Shortbread Fingers, I would love to hear how it turned out. Please leave a comment and rating. Your feedback matters and it helps others feel confident to try it too.

More Desserts To Try

Butter Cookies

Apple Pie Bars

Eggless Snowballs