Chocolate Dipped Shortbread with Achill Island Smoked Sea Salt


  • 125g Butter
  • 55g Caster Sugar
  • 180g Plain Flour
  • 40g good quality dark chocolate
  • Achill Island Smoked Sea Salt


  1. Preheat the oven to 190°C
  2. Lightly grease a rectangular baking tray
  3. In a food processor blitz the flour, sugar and butter until the mixture comes together.
  4. Tip out onto a floured surface and knead slightly and roll out to about 1cm thick
  5. Lift the dough onto the baking tray and using your hands or a spatula smooth out the dough out to the edges of the tray. Alternatively, a cookie cutter can be used to shape the dough. Place in the fridge to chill for 10-20 minutes.
  6. Place the shortbread into the oven for 15mins or until they are a golden-brown colour. Remove and allow to cool on a wire tray.
  7. Melt the chocolate and using a spoon cover half the biscuit in chocolate and sprinkle a few flakes of Achill Island Smoked Sea Salt over the chocolate.

Smoked Sea Salt Recipe. Dipped Chocolate Shortbread with Achill Island Smoked Sea Salt

8. The shortbread should last for 3-5 days in a sealed container.

Leave a comment

All comments are moderated before being published