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Milk chocolate shortbread sticks
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Delicious chocolate-dipped shortbread cookies, ideal for sharing or gifting. Enjoy the sweet indulgence!
Ingredients:
  • 250g butter, softened
  • 75.00 gm icing sugar mixture
  • 500.00 ml flour
  • 20.00 gm cornflour
  • 125.00 ml almonds, toasted and finely chopped
  • 450g Milk Chocolate Melts
  • Sprinkles, for decorating
Instructions:
  • Whip together the butter and sugar until creamy. Mix in the sifted flour, cornflour, and almonds. Transfer to a floured surface and gently combine.
  • Shape the mixture into 20cm long sticks using a tablespoon and place them on greased baking trays.
  • Preheat the oven to 180°C and bake for 15-20 minutes until cooked and lightly golden. Let it cool on a wire rack for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container until ready to enjoy.
  • Place the chocolate in a microwave-safe bowl and heat in 20-second intervals at 50% power, stirring between each interval. Aim for a total of 3 to 4 rounds of 20 seconds, followed by 1 to 2 rounds of 10 seconds. Stop heating when about 75% of the chocolate has melted – the residual heat will melt the rest as you stir. Optionally, use a digital thermometer to reach 29-30°C for milk chocolate.
  • Coat each shortbread in luscious melted chocolate, letting the extra drip off. Place on a tray lined with parchment paper, sprinkle with decorations, and let them set at room temperature. Store in an airtight container until ready to enjoy.

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