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Choco Shortbreads
Choco Shortbreads
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Chocolate-dipped shortbread: the perfect pairing.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.5 cup cornstarch
  • 10 tablespoons butter, softened
  • 0.25 cup confectioners' sugar
  • 2 tablespoons white sugar
  • 0.5 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Combine flour and cornstarch by sifting, and set aside. Cream butter until smooth, then mix in white sugar, confectioner's sugar, vanilla, and salt until fluffy. Gradually add the flour mixture to the butter mixture, beating on low speed until dough forms.
  • Knead 1/2 cup chocolate chips into the dough on a floured surface. Shape dough into two 6-inch rounds, and transfer to a baking sheet. Cut into wedges.
  • Bake for 25 minutes then transfer directly to a wire rack to cool. Melt the remaining chips and drizzle over the wedges.

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