Chocolate Dipped Traditional Scottish Shortbread

Method - Shortbread

1. 1

   Preheat oven to 180°C (fan forced) and line a baking tray with baking paper.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.