Ingredients
Shortbread
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1/3 cup (90g) caster sugar
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185g butter
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2 tsp Organic Vanilla Extract
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1 1/2 cups (185g) plain flour, sifted
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150g dark cooking chocolate
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Caster sugar, to dust
Method - Shortbread
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1
Preheat oven to 180°C (fan forced) and line a baking tray with baking paper.
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2
Cream butter, sugar and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment for 5-6 minutes until pale and creamy and sugar has dissolved. Add flour, mixing until just combined.
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3
Turn out onto a floured bench and knead until just smooth. Be careful not to over knead! Roll the dough into a ball and place onto baking tray. Gently flatten with palm of hand to 1.5cm thickness.
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4
Pinch the edge to form a frill. Use a sharp knife to score 8 triangles into the dough, being careful not to cut through completely.
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5
Bake in preheated oven for 15-20 minutes until pale golden brown on the edges. Allow to cool completely before using a sharp knife to cut into triangles.
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6
Line a baking tray with baking paper. Melt chocolate in a small microwave-safe bowl on medium heat in 30 second bursts, mixing well between each interval.
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7
Dip shortbread triangles halfway into melted chocolate and lay onto trays lined with baking paper. Sprinkle with sugar and allow to set fully before serving.
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