Chocolate Shortbread Trees
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 0mins
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- Serves
- 4
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- Calories
- 997
These shortbread trees, dipped in chocolate, are a festive twist on a classic favourite. Buttery shortbread biscuits are cut into Christmas tree shapes with a cutter, then half-dipped in melted chocolate and finished with colourful sprinkles. Simple, sweet and fun – the perfect treat for gifting or sharing at Christmas. You can use white, milk or dark chocolate for dipping.
recipe updated Nov 11, 2025
Ingredients
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- Unsalted butter
- 200 g
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- Dark chocolate
- 200 g
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- Caster sugar
- 100 g
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- Plain flour
- 260 g
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- Cornflour
- 35 g
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- Sprinkles
- as needed
Tools
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Oven
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Chef Patissier XL
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Baking tray - large
Step preview
- Fit the Creaming Beater
- Add the ingredients into the 5L appliance bowl
- Mix until light and fluffy - 2 minutes, speed 2
- Then add the next ingredients
- Mix until combined - 1 minute, speed 1
- Wrap the dough in plastic wrap and chill in the fridge - 20 minutes
- Line the baking trays with parchment paper
- Transfer the dough to a lightly floured work surface
- Roll out until 1 cm thick
- Cut out the dough using the cutter
- Using a fork or toothpick, press indents all over the dough
- Chill in the fridge - 30 minutes
- Preheat the oven - 180ºC
- Bake the biscuits until pale golden or until just golden around the edges - 10 minutes, 180ºC
- Remove from the oven and let cool
- Clean and fit the Creaming Beater
- Add chocolate into the warming bowl
- Heat until melted - 10 minutes, heat setting 7, speed Stir 1
- Dip half the shortbread into the melted chocolate and scrape any excess off the back
- Place the shortbreads onto the lined tray and decorate with sprinkles
- Chill in the fridge until set - 30 minutes
- Serve