Ingredients:
200g Salted Butter
50g Icing Sugar
2 tsp Vanilla Extract
200g Plain Flour
2 tsp Cornflour (or cornstarch)
½ tsp Baking Powder
50g Chocolate
Method:
Step 1: Preheat the oven 180˚C and line two baking trays with baking sheets.
Firstly, add the butter and sugar to a large bowl and whisk for 5 minutes until pale and fluffy.
Step 2: Next, add the vanilla extract and again whisk lightly until fully incorporated.
Step 3: Sift in the flour, cornflour, and baking powder slowly, using a spatula or wooden spoon fold the mixture together until combined. (Dough should have a tacky consistency)
Step 4: Spoon the dough into a piping bag fitted with a large star-shaped nozzle, if you have too much mixture you can do it in two batches.
Step 5: Pipe 10cm long, 1,5cm wide fingers onto a baking sheet leaving 3cm spaces between each finger.
Step 6: Bake for 8-10minutes, swapping trays over halfway through; once pale and golden and fully cooked through, leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Step 7: Finally, melt the chocolate separately over a pan of gently simmering water or in a microwave for short bursts stirring every 15 seconds or so.
Step 8: Dip one end of the shortbread fingers into the chocolate, set aside baking parchment until chocolate is fully dried.
Enjoy a cup of tea, coffee, or milk!
Tips: The key to the best shortbread is to fold in the dry ingredients very gently and quickly. Bake one tray at a time 8-10mins if you do not have the space for both trays.
