- 15 min
- 15 min
- 1/3 cup (90g) caster sugar
- 185g butter
- 2 tsp Organic Vanilla Extract
- 1 1/2 cups (185g) plain flour, sifted
- 150g dark cooking chocolate
- Caster sugar, to dust
Method - Shortbread
Preheat oven to 180°C (fan forced) and line a baking tray with baking paper.
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.
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.
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.
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.
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.
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.